Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics
VANDERZANT, C. ; HANNA, M. O. ; EHLERS, J. G. ; SAVELL, J. W. ; SMITH, G. C. ; GRIFFIN, D. B. ; TERRELL, R. N. ; LIND, K. D. ; GALLOWAY, D. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1982
Oxford, UK : Blackwell Publishing Ltd
Published 1982
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). For steaks displayed in oxygen-permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (〉50%) part of the microflora. The microflora of vacuum-packaged steaks from 0 day loins was dominated by a combination of hetero- and homofermentative Lactobacillus spp.; when vacuum-packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.
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| Type of Medium: |
Electronic Resource
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| URL: |