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

页码：55 / 60

页数：6

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