Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas. Academic Article

abstract

• Thirty packages (454 g) each of beef and chicken pre-marinated vacuum packaged fajitas were obtained from a commercial meat purveyor and placed in a retail case for 16 d. At days 1, 5, 9, 12 and 16, aerobic plate counts (APCs) and microbial types of three randomly selected samples of each product were determined. Samples were also evaluated for surface discoloration, overall appearance, immediate and cooked off-odor and off-flavor. As storage progressed, the pH of products declined, APCs increased and Lactobacillus spp. Became dominant in the microflora. Some packaged fajitas, especially chicken, exhibited gas formation in random packages throughout the storage periods. Products became "unacceptable" between 12 and 16 d of retail storage.

authors

• Acuff, Gary
• Savell, Jeffrey

published proceedings

• J Food Prot

author list (cited authors)

• Jones, D. K., Savell, J. W., Acuff, G. R., & Vanderzant, C.

citation count

• 6

complete list of authors

• Jones, DK||Savell, JW||Acuff, GR||Vanderzant, C

publication date

• April 1988

publisher

• Elsevier  Publisher

published in

• JOURNAL OF FOOD PROTECTION  Journal

keywords

• 30 Agricultural, Veterinary And Food Sciences
• 3003 Animal Production
• 3006 Food Sciences
• 31 Biological Sciences
• 3109 Zoology

Digital Object Identifier (DOI)

• 10.4315/0362-028X-51.4.260

start page

• 260

end page

• 262

volume

• 51

issue

• 4

URL

• http://dx.doi.org/10.4315/0362-028x-51.4.260