Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora Change
- 1 February 1984
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 47 (2), 128-133
- https://doi.org/10.4315/0362-028x-47.2.128
Abstract
The effects of storage temperature, light and time on the microflora of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d at −4, 0, 3 and 7°C under dark and lighted displays. Storage of cooked cured meat loaves at −4°C for 49 d produced little increase in lactobacilli numbers (from log10 5.2 to 6.3) but resulted in significant (P10 3.9 to 5.9) and anaerobes (log10 5.1 to 6.3 under vacuum). Storage time and temperature above 0°C resulted in a significant (P0.05) change in coliforms counts between treatments but the numbers of yeasts and molds were lower in nitrogen-packed samples at 3 and 7°C as compared with similarly treated vacuum-packed samples.This publication has 15 references indexed in Scilit:
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