Abstract
The influence of retail packaging procedures: (1) Borden's Resinite film overwrap; (2) Gas (1% CO, 40% O2, 59% N2) flushed for 2 min then overwrapped with the Resinite film; (3) packaged in a barrier bag and sealed with no evacuation of air on microbial growth and succession on steak surfaces was studied during 12 d of storage at 4°C. Growth on top and bottom surfaces for all packaged steaks did not differ significantly within most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P <0.05) between d 3, 6, and 9 of storage. Pseudomonas dominated the microflora on steaks packaged in all treatments. However, Pseudomonas was the dominant organism on the steaks packaged in treatment 3 only through d 6; thereafter the microflora were dominated by Serratia. The numbers of Micrococcus, Brochothrix, and coryneforms were also increased with storage time in all treatments.
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