Assessment of the Stability of Pasteurized Comminuted Meat Products

Abstract

S ummary . Data on the occurrence of spores in raw meat materials and in pasteurized meat products are presented. A survey of sporeforming organisms, isolated mainly from spoilt pasteurized meat products, is given. The preparation of a mixed spore suspension and its application to assess the various factors which influence the stability of pasteurized vacuum packed comminuted meat products are described. The incorporation of glucono‐delta‐lactone into meat mixes containing nitrite may improve the stability of the pasteurized products considerably, because it adjusts the pH value to an effective level.