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

abstract

  • Vacuum 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. Copyright 1982, Wiley Blackwell. All rights reserved

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.

citation count

  • 32

complete list of authors

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

publication date

  • July 1982

publisher