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Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry‐Cured Ham Slices
Author(s) -
KEMP J.D.,
LANGLOIS B.E.,
AKERS K.,
AARON D.K.
Publication year - 1989
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.1365-2621.1989.tb07902.x
Subject(s) - slicing , food science , chemistry , aroma , population , mold , vacuum packing , zoology , biology , medicine , botany , mechanical engineering , environmental health , engineering
Aged ham slices, bone‐in or boneless, were vacuum‐packaged and stored at 2°C or 24°C for 8 wks. White film was more abundant on bone‐in slices. Color was not affected by treatment. Aroma remained normal at 2°C for all slices but abnormal aromas developed in some 24°C packages by 2 wk and in all packages by 8 wk. Aerobic and staphylococci counts on bone‐in and boneless slices at 24°C were high at 2 wk and remained high, while lactobacilli counts were highest at 2 wk, decreased to initial levels by 4 wk and increased again to 8 wk. Yeast and mold counts at both temperatures decreased with storage but at a faster rate in bone‐in hams.