| dc.contributor.author |
Pexara, ES |
en |
| dc.contributor.author |
Metaxopoulos, J |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:45:11Z |
|
| dc.date.available |
2014-06-06T06:45:11Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
03091740 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0309-1740(01)00224-8 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2295 |
|
| dc.subject |
Cured meat products |
en |
| dc.subject |
Food safety |
en |
| dc.subject |
Modified atmosphere packaging |
en |
| dc.subject |
Pork sausages |
en |
| dc.subject |
Shelf life |
en |
| dc.subject |
Smoked turkey breast fillet |
en |
| dc.subject |
Vacuum |
en |
| dc.subject.other |
Food safety |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Carboxylic acids |
en |
| dc.subject.other |
Food storage |
en |
| dc.subject.other |
pH effects |
en |
| dc.subject.other |
Vacuum |
en |
| dc.subject.other |
Meats |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
staphylococci |
en |
| dc.title |
Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages - 'Piroski' - Stored under vacuum and modified atmospheres at +4 and +10 °c |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0309-1740(01)00224-8 |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
Evaluation of shelf life was made of cured, cooked, sliced turkey breast fillets and a type of cooked pork sausage called 'piroski', stored in vacuum and in six different modified atmospheres (MA) at +4 and + 10 °C. Total viable count, lactic acid bacteria, pH changes, colour attributes and the presence of pathogenic bacteria (listeriae, staphylococci) were monitored during the storage. The results of the study showed that the average shelf life for both products was 2 and 1 week at 4 and 10 °C, respectively. By the end of these periods, the bacterial population consisting of only lactic acid bacteria reached 10 8 cfu g -1. Macroscopical (colour, drip loss and slime) and organoleptical changes (sour odours) were not related to pH and observed already at pH values > 5.5. It is concluded that the use of MA packaging in these tests did not extend and not reduce the product shelf life in comparison to vacuum packaging. © 2002 Elsevier Science Ltd. All rights reserved. |
en |
| heal.journalName |
Meat Science |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
62 |
en |
| dc.identifier.doi |
10.1016/S0309-1740(01)00224-8 |
en |
| dc.identifier.spage |
33 |
en |
| dc.identifier.epage |
43 |
en |