Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5792012 | Meat Science | 2012 | 8 Pages |
Abstract
This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 °C. The influence of shrinking temperatures (83, 84 and 87 °C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 °C and 2 °C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 °C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Alessandra R. Silva, Ana Cláudia C. Tahara, Rafael D. Chaves, Anderson S. Sant'Ana, José de Assis F. Faria, Pilar R. Massaguer,