Journal of Food Science · 2002 · 11 citations · 16 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PackagingFood PreservationMeat PackagingMeat Shelf LifeMeat SpoilageMeat StorageModified Atmosphere PackagingVacuum PackagingFood Storage StabilityMicrobial Stability AssessmentPhysicochemical PropertiesStorageStorage Effects On Meat QualityThiobarbituric Acid Reactive SubstancesTotal Plate CountVacuum-packaged Meat Spoilage
ABSTRACT: Physicochemical properties and microbial stability of reduced‐fat Chinese‐style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid‐reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO 2 ), C80 (80% CO 2 /20% N 2 ), and C20 (20% CO 2 /80% N 2 ) were higher in TBARS values than VAC and N2 (100% N 2 ) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced‐fat Chinese‐style sausage. Keywords: reduced‐fat, Chinese‐style sausage, MAP, storage stability, vacuum packaging
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Low-fat meat products—technological problems with processing
J.T. Keeton · Meat Science · 1994 · 320 citations