SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

被引：0
|
作者：
Piras, F. [1 ]
Lamon, S. [1 ]
Casti, D. [1 ]
Meloni, D. [1 ]
Coppa, G. [1 ]
Mazzette, R. [1 ]
机构：
[1] Univ Sassari, Dipartimento Biol Anim, Sez Ispez Alimenti OA, Sassari, Italy
来源：
ITALIAN JOURNAL OF FOOD SAFETY | 2011年 / 1卷 / 02期
关键词：
beef meat; shelf-life; food microbiology; Halal;
D O I：
10.4081/ijfs.2011.2.55
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2 degrees C and +8 degrees C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 degrees C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained during the study. The shelf-life can be extended reducing the storage temperature (< +2 degrees C), and improving the packaging conditions.
引用
收藏
页码：55 / 60
页数：6
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