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Type: Journal article
Title: Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts
Author: Small, A.
Jenson, I.
Kiermeier, A.
Sumner, J.
Citation: Journal of Food Protection, 2012; 75(8):1524-1527
Publisher: Int Assoc Milk Food Environmental Sanitarians Inc
Issue Date: 2012
ISSN: 0362-028X
Statement of
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
RMID: 0020126710
DOI: 10.4315/0362-028x.jfp-12-042
Appears in Collections:Public Health publications

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