"Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°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 °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°C), and improving the packaging conditions."
SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT / Piras, Francesca; Lamon, S; Casti, Daniele; Meloni, D; Coppa, G; Mazzette, Rina. - In: ITALIAN JOURNAL OF FOOD SAFETY. - ISSN 2239-7132. - 1:2(2011), pp. 55-60. [10.4081/ijfs.2011.2.55]
SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT
PIRAS, Francesca;CASTI, Daniele;MAZZETTE, Rina
2011-01-01
Abstract
"Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°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 °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°C), and improving the packaging conditions."I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
