Journal of Food Science · 1982 · 37 citations · 20 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyMeat ScienceMicrobial EcologyMeat MicrobiologyMeat Shelf LifeMeat SpoilageMeat StorageMicrobial QualityVacuum PackagingLactobacillus DominanceMeat Spoilage MicrobiologyMicrobial Shelf-life Of MeatPseudomonas SpeciesPseudomonas Spoilage In MeatVacuum Packaged MeatVacuum Packaging MicrobiologyVacuum-packaged Meat Spoilage
ABSTRACT 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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The ecology of bacterial spoilage of fresh meat at chill temperatures
C.O. Gill, K. G. Newton · Meat Science · 1978 · 192 citations