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A note on the microbial spoilage of undercooked chub‐packed luncheon meat
Author(s) -
Bell R.G.,
Lacy Karen M. De
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb01310.x
Subject(s) - food spoilage , food science , flavour , shelf life , chemistry , meat spoilage , fermentation , bacterial growth , biology , bacteria , genetics
Contrary to expectations slight undercooking (68.5°C instead of 70°C for 90 min) dramatically increased the shelf‐life of chub‐packed luncheon meat stored at 25°C. The pH of undercooked chubs fell rapidly to below 5.0 as a result of the growth of enterococci. The accumulated acid prevented the growth of Bacillus spores and gave the luncheon meat a not unpleasant tangy flavour. Degradative changes associated with the spoilage of commercially cooked chub‐packed luncheon meat did not occur, even after 42 d storage. Apparently, post‐cooking fermentation by enterococci can effectively convert a perishable product into a ‘shelf stable’ one by lowering the pH below 5.0.