Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts|
|Citation:||Journal of Food Protection, 2012; 75(8):1524-1527|
|Publisher:||Int Assoc Milk Food Environmental Sanitarians Inc|
|Alison Holdhus Small, Ian Jenson, Andreas Kiermeier, and John Sumner|
|Abstract:||When vacuum-packed striploins and cube rolls processed by six Australian establishments were stored at 2 0.5°C to determine their shelf life, all product was acceptable organoleptically for at least 26 weeks. The aerobic plate counts and counts of lactic acid bacteria over the storage period did not accord with those established by previous studies, i.e., stationary phase attained at 7 to 8 log CFU/cm2 after 5 to 8 weeks followed by the development of negative sensory characteristics around 12 to 16 weeks. Rather, counts rarely progressed to 7 log CFU/cm2 even after 30 weeks. It is believed that the combined effects of meat pH, temperature, and CO2 concentration may combine to create conditions in which little or no growth occurs.|
|Keywords:||Animals; Cattle; Humans; Bacteria; Carbon Dioxide; Colony Count, Microbial; Taste; Food Microbiology; Temperature; Vacuum; Consumer Product Safety; Food Contamination; Hydrogen-Ion Concentration; Time Factors; Food Packaging; Food Preservation|
|Rights:||Copyright ©, International Association for Food Protection|
|Appears in Collections:||Public Health publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.