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Effects of meat p H and the initial numbers of spores of C lostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef
Author(s) -
Yang Xianqin,
Wang Hui,
Badoni Madhu
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12457
Subject(s) - spore , food spoilage , food science , inoculation , chemistry , volume (thermodynamics) , vacuum packing , biology , horticulture , microbiology and biotechnology , bacteria , physics , genetics , quantum mechanics
Summary To understand how the initial numbers of C lostridium estertheticum spores on, and the concentration of glucose in meat affect the development of blown pack spoilage, beef of p H ≤5.6 and of p H ≥5.8 was inoculated with the spores at various numbers, vacuum‐packaged and stored at 2 °C. For beef of p H ≤5.6, the volumes of packs inoculated with ≤10 spores did not change; and packs inoculated with ≥30 spores started swelling after 35 days, and the rate of volume increase increased with increasing number of inoculated spores. For beef of p H ≥5.8, packs inoculated 0, three or ten spores slackened, and packs inoculated with ≥30 spores became swollen at the end of storage, but to a much lesser degree than the corresponding packs of beef of p H ≤5.6. Glucose was reduced by 21 m m and depleted in the rinse fluids from swollen packs of beef of p H ≤5.6 and of p H ≥5.8, respectively.