Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.
The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 °C) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO(2)/N(2) (22/78%) and novel gases (CO(2)/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO(2)/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.
['Pérez-Rodríguez|Fernando|F|', 'Zamorano|Arturo Rivera|AR|', 'Posada-Izquierdo|Guiomar Denisse|GD|', 'García-Gimeno|Rosa María|RM|']
D000818:Animals D001128:Argon D002245:Carbon Dioxide D015169:Colony Count, Microbial D003296:Cooking D004926:Escherichia coli D005516:Food Microbiology D018857:Food Packaging D005519:Food Preservation D063427:Food Quality D059022:Food Safety D061353:Food Storage D008087:Listeria D008461:Meat Products D009584:Nitrogen D061352:Pasteurization D012475:Salmonella D013552:Swine
Post-packaging pasteurization sensory quality cooked meat predictive microbiology shelf-life determination