CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - MICROBIOLOGICAL CHARACTERISTICS Academic Article uri icon

abstract

  • ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2 1C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2C or 7C) up to 6 days in oxygenpermeable film or up to 30 days in vacuum packages (medium or high oxygenbarrier film). For steaks displayed in oxygenpermeable film, Pseudomonas spp. were a considerable (2549%) or dominant (>50%) part of the microflora. The microflora of vacuumpackaged steaks from 0 day loins was dominated by a combination of hetero and homofermentative Lactobacillus spp.; when vacuumpackaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • VANDERZANT, C., HANNA, M. O., EHLERS, J. G., SAVELL, J. W., SMITH, G. C., GRIFFIN, D. B., ... GALLOWAY, D. E.

complete list of authors

  • VANDERZANT, C||HANNA, MO||EHLERS, JG||SAVELL, JW||SMITH, GC||GRIFFIN, DB||TERRELL, RN||LIND, KD||GALLOWAY, DE

publisher