Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork
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Aerobic plate counts (APC) of vacuum-packaged beef livers, beef kidneys and pork livers during refrigerated storage were nearly always, particularly after 14 days at 2 C, much lower than those of comparable samples packaged in polyvinyl chloride (PVC) film. The pH of vacuum-packaged livers and kidneys decreased during refrigerated storage; the same was true for products stored in PVC film except that the pH of kidneys increased. In refrigerated vacuum-packaged livers and kidneys, lactic acid bacteria (homo- and heterofermentative lactobacilli, streptococci, Leuconostoc sp.) became more predominant, whereas in products packaged in PVC film, gram-negative bacteria frequently became more dominant.
author list (cited authors)
HANNA, M. O., SMITH, G. C., SAVELL, J. W., McKEITH, F. K., & VANDERZANT, C.