Effect of Heat Treatment and Selected Antimicrobials on the Shelf‐life and Safety of Cooked, Vacuum‐Packaged, Refrigerated Pork Chops | Zendy

PRABHU G. A. | Zendy; MOLINS R. A. | Zendy; KRAFT A. A. | Zendy; SEBRANEK J. G. | Zendy; WALKER H. W. | Zendy

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Effect of Heat Treatment and Selected Antimicrobials on the Shelf‐life and Safety of Cooked, Vacuum‐Packaged, Refrigerated Pork Chops

Author(s) -

PRABHU G. A.,

MOLINS R. A.,

KRAFT A. A.,

SEBRANEK J. G.,

WALKER H. W.

Publication year - 1988

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.1365-2621.1988.tb09254.x

Subject(s) - potassium sorbate , shelf life , food science , clostridium sporogenes , food spoilage , vacuum packing , polyphosphate , acetic acid , chemistry , bacterial growth , clostridium , phosphate , biology , bacteria , biochemistry , sugar , genetics

The shelf‐life of refrigerated (2–4°C) pork chops inoculated with Clostridium sporogenes PA3679 and Staphylococcus aureus Z88 was examined in products sliced from loins cooked to 66°C (150°F), dipped in 5% polyphosphate blend, 2.5% potassium sorbate or 2% acetic acid solutions, vacuum‐packaged and stored at 2–4°C. The effect of a second in‐the‐bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2–4°C, depending on surface treatment. The second cooking increased the shelf‐life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24–25°C), clostridial growth was detected in all samples except those dipped in polyphosphate or acetic acid solutions.

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