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Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics
Author(s) -
VANDERZANT C.,
HANNA M. O.,
EHLERS J. G.,
SAVELL J. W.,
SMITH G. C.,
GRIFFIN D. B.,
TERRELL R. N.,
LIND K. D.,
GALLOWAY D. E.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07622.x
Subject(s) - loin , food science , vacuum packing , oxygen , chemistry , lactobacillus , materials science , fermentation , organic chemistry
Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). For steaks displayed in oxygen‐permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (>50%) part of the microflora. The microflora of vacuum‐packaged steaks from 0 day loins was dominated by a combination of hetero‐ and homofermentative Lactobacillus spp.; when vacuum‐packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.