کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452053 | 1109704 | 2006 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks](/preview/png/2452053.png)
Ostrich steaks (96) were packed (air or vacuum) and stored at 4 °C or 10 °C. Microbiological loads (total viable counts – TVC, psychrotrophic, Enterobacteriaceae, lactic acid bacteria – LAB, Pseudomonas and fluorescent Pseudomonas) and pH values were determined at 0, 3, 6 and 9 days. High counts (8.0–10.2 log10 cfu TVC/g) were observed at day 9, possibly as a consequence of the initial high microbial load (range 4.9–5.4 log10 cfu TVC/g) and pH (average 6.7). Temperature and sampling day significantly influenced all microbial counts. Gas atmosphere had a small or negligible influence on levels of Enterobacteriaceae and LAB. For most microbial groups temperature significantly influenced bacterial levels up to day 6 of storage, while gas atmosphere had a significant effect at days 6 and 9. Both effects (temperature and gas atmosphere) were significant factors from day 0 for fluorescent Pseudomonas. Samples vacuum-packed and stored at 4 °C showed the lowest microbial loads at day 9. Only for these samples was no sensory rejection observed at the end of the experiment.
Journal: Meat Science - Volume 73, Issue 3, July 2006, Pages 498–502