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Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum
Author(s) -
VENUGOPAL RAVEENDRAN J.,
INGHAM STEVEN C.,
McCURDY ALAN R.,
JONES GRAHAM A.
Publication year - 1993
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.1365-2621.1993.tb06082.x
Subject(s) - anaerobic exercise , clostridia , plate count , modified atmosphere , food science , microbiology and biotechnology , chemistry , biology , bacteria , shelf life , physiology , genetics
Beef was packaged under CO 2 containing < 500 ppm O 2 (MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre‐reduced medium and anaerobic chamber), ‐aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments.