Vacuum-packaged Storage Research Articles

Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage

The objective of this study was to evaluate the efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during 7 days of vacuum-packaged storage. Chicken breasts were deboned within 15 min after slaughter, immediately ground, and pre-rigor salted with 2% NaCl (w/w) or 2% NaCl (w/w) plus 500 ppm ascorbic acid. The pooled data from pre-rigor salted chicken breasts during storage showed significantly greater pH value, water-holding capacity, and protein solubility as compared to post-rigor salted chicken breasts. Moreover, the addition of 500 ppm ascorbic acid could not only effectively inhibit lipid oxidation, but also improve the brine uptake of pre-rigor salted chicken breasts (P < 0.05). The enhanced brine uptake when adding ascorbic acid may be related to the chelating effect of ascorbate anion on calcium ion, limiting the muscle contraction induced by rigor-mortis. The addition of ascorbic acid had no impact on total plate count of pre-rigor salted chicken breasts (P > 0.05). The results of this study suggest that pre-rigor salting with 500 ppm ascorbic acid could be effective in improving lipid oxidation stability during vacuum refrigerated storage, without negative impacts on processing characteristics.

Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp (Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC

ABSTRACTThis study aimed to investigate the effects of key lime juice (KL) in combination with vacuum packaging (VP) or air storage (SB) on the quality changes of white shrimp stored at 2 ± 1ºC. The quality was assessed using microbiological analysis, color measurement, pH, and total volatile base nitrogen (TVBN). Treatment with KL exhibited inhibitory activity on the growth of spoilage microflora. KL in combination with VP revealed a lower bacterial count in the range of 4.37–4.91 log CFU gˉ1 on day 12 of storage as compared to other treatments. VP + KL and VP samples could inhibit melanosis. In addition, lower TVBN content was obtained in VP + KL (5.33 mg N/100 g), followed by VP (6.03 mg N/100 g) samples on day 12 of storage (p < 0.05). VP in combination with KL had the lowest loss of quality changes for the white shrimp. Therefore, VP + KL could be used as an alternative preservative method to extend the shelf life for white shrimp.

Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: organoleptic, biochemical and microbiological aspects.

The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the quality evaluation of the final product. The skin-on and skin-off fillets were hotsmoked and kept in vacuum-packed storage at 2°C±0,1. Organoleptic, biochemical and microbiological analyses were carried out during 120 days of storage. The taste panel assessors were asked to score the smoke intensity, the saltiness, the juiciness and the overall acceptability of the smoked samples. Generally speaking thoughout the study period of organoleptic analyses considerable changes were not observed. The total volatile nitrogen (TVN) content remained lower than 25 mg/Kg smoked fish, till the 120th day of storage. An increase of the malonaldehyde content up to 2,0 mg/Kg was noted at the 120th day of storage. At the same time the nitrite content was decreased from 34 ppm to 10 ppm. The microbiological examinations showed that the total viable count, the phsychrotrophs and lactic acid bacteria gradually exhibited a significant increase at the end of the 120th day of storage.

Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: color and texture aspects

The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the color texture evaluation of the final product. The skin-on and skin-off fillets were hot-smoked and kept in vacuum-packed storage at 2°C±0.1. Color and texture measurements and biochemical analysis were carried out during 120 days of storage on days 1, 45, 75 and 120. The results have showed no significant differences between skin-on and ski-off fillets in carotenoids and retinol content. This values were reduced from 0,4-0,5 and 0,08-0,10 mg/g (1st day) to 0,2 and 0,04 mg/g by day 45 respectively. Thereafter they remained unchanged until the end of the storage. However, they were proved sufficient for the stability of the red color of the final product, as the a* value remained fairly constant, during the whole storage period. Significant differences between skin-on and skin-off fillets were observed in their external surface color. Both L* and a* values were lower in skin-off fillets and this is probably attributed to the more intense dehydration and absorption of the smoke constituents in this fillets. Moreover, the filleting of raw material before processing, resulted in both complete absence of fish gapping in the end product and satisfactory texture, which remained the same during the whole storage period.

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In general, no significant differences between the diets (chestnut, mixed, and concentrate diet) were obtained for physicochemical (moisture, intramuscular fat, and titratable acidity) and lipolytic parameters. Lower pH and higher values for oxidation parameters (peroxide and TBA values) were obtained in loins from pigs fed with chestnuts. However, no differences were found for fatty acids from the different lipid fractions when diets were compared, with the exception of some minor fatty acids. Free fatty acids represented over 2.7% of the fat in the final product. The distinction between diets was procured when a discriminant canonical analysis was performed for fatty acid contents. After vacuum-packed storage, only a slight evolution of the studied parameters was obtained.

EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

The effect of lactic acid (LA) addition on Escherichia coli O157:H7 survivability as well as the color stability was determined in vacuum-packaged beef steaks storage at 10°C for 50 days. Longissimus dorsi muscle was portioned into beef steaks and inoculated with Escherichia coli O157:H7. Afterwards, the samples were submitted at three treatments: without lactic acid addition or non-treated (NT); with 0.56 M (5%, v/v) (L5), and with 1.13 M (10%, v/v) (L10) of lactic acid addition. Same division was performed with samples non inoculated. All samples were package at vacuum and stored at 10ºC during 50 days. L10 demonstrated an efficient bacteriostatic effect (P &lt; 0.05) against E. coli O157:H7 and total aerobic mesophilic bacteria. Nonetheless, LA induced a decrease (P &lt; 0.05) in a* values in samples after application and during storage, promoting discoloration of beef steaks. Therefore, L10 was efficient in controlling E. coli O157:H7 even at abusive storage temperatures. However, this decontamination treatment affects negatively the color stability of beef.

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does.

A total of 12 farmed fallow deer bucks and 12 does aged 31-32months were included in a study on the effect of storage in vacuum packaging on the functionality of venison of the Semimembranosus muscle. All the analyzed meat quality traits were not affected by sex. The storage of meat in vacuum led to: an increase of pH (by 0.13units; P=0.001), L* (by 1.85units; P=0.002), a* (by 1.15units; P=0.013) and chroma (by 1.16units; P=0.016), a decrease of free water (by 6.62 percentage points (p.p.); P=0.001) and water-holding capacity (cm2 ) (by 29.61%; P=0.001), and the increase of dry matter content (by 0.67 p.p.; P=0.001). The results indicate that the chilled storage of venison caused the stabilization of pH and color, improvement of water-holding capacity, with no negative effect on the proximate chemical composition. The quality of deer meat obtained from does and bucks was similar.

Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses, chemical composition, physico-chemical characteristics, and lipolytic and oxidative parameters. A significant effect of the diet was observed on some fatty acids from total and neutral lipids, obtaining lower contents of C18:2n-6 and C20:2n-6 and higher contents of C18:1n-9, C18:3n-3 and C20:4n-6 when chestnuts where included in the diet. In polar lipids, after dry-ripening, lower contents of C18:2n-6 and total polyunsaturated fatty acids and higher contents of C18:1n-9 and the sum of monounsaturated fatty acids were found in sausages from chestnut diet. Free fatty acids profile during vacuum-packed storage changed to a larger content of C16:0. The distinction between sausages was procured when a discriminant canonical analysis was performed for fatty acid contents.

Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.

Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

Farmed sea bass (Dicentrarchus labrax) fillets were smoked using one oil-based and two aqueous smoke flavorings. The headspace of the smoked products was studied by solid-phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). The effect of smoking on several quality and safety characteristics of the fillets and on their evolution during vacuum-packed storage at refrigeration temperature was commented on. Special attention was paid to shelflife length. It was proved that microorganisms able to produce spoilage oxygenated metabolites did not grow in any of the smoked fillets; however, in those smoked with the oily flavoring the growth of microorganisms able to produce sulphur derivatives was observed after 20–25 days of storage. Among the smoked products, great differences were observed in relation to odor, color, texture, safety, and also in their evolution during vacuum-packed storage at refrigeration temperature; no differences were evidenced regarding oxidation derived compounds. Practical Applications Farmed European sea bass is widely available on the market, its supply being on many occasions greater than its demand. The results of this study could be of great interest for the seafood industry because it was demonstrated that smoking of farmed sea bass fillets with smoke flavorings could be an interesting alternative method of offering ready-to-eat sea bass products to consumers. Nevertheless, it was evidenced that many different aspects of this kind of processing should be carefully addressed to obtain a safe ready-to-eat product with optimized sensory properties, and as long a shelflife as possible.

Microorganisms in Vacuum Stored Flower Bee Pollen

Contamination with sanitary microorganisms from Enterobacteriaceae, Pseudomonadaceae, Staphylococcaceae, Micrococcaceae and Bacillaceae families in flower bee pollen from Bulgaria after one-year vacuum-packed cold storage has been found. Dried flower bee pollens intended for human consumption were with high incidence rate of contamination with Pantoea sp. (P. agglomerans and P. agglomerans bgp6) (100%), Citrobacter freundii (47%), Proteus mirabilis (31.6%), Serratia odorifera (15.8%) and Proteus vulgaris (5.3%). Bee pollens were also positive for the culture of microorganisms from Staphylococcaceae, Micrococcaceae and Bacillaceae families: Staphylococcus hominis subsp hominis, Staphylococcus epidermidis, Arthrobacter globiformis, Bacillus pumilis, Bacillus subtilis and Bacillus amyloliquefaciens. It was concluded that, if consumed directly, the vacuum-packed cold stored dried bee pollen, harvested according hygienic requirements from bee hives in industrial pollution-free areas without intensive crop production, is not problem for healthy human.

Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature, Packaging Method, and Seasonal Variation

ABSTRACTLipid degradation of cod liver during frozen storage was studied, where the effects of storage temperatures (−18/−24°C), packaging methods (vacuum packing/regular plastic bag and waxed cardboard box), and seasonal variations (March/June/September) were evaluated. For this, the formations of free fatty acids (FFA) and peroxide value (PV) were analyzed. Lipid degradation within different parts of the liver (middle/surface) was also investigated. Increase in FFA and PV was observed for most of the samples throughout the frozen storage period. Vacuum packaging and lower storage temperature had a significantly stronger preservative effect on lipid degradation in all seasons. Higher FFA content was observed in cod liver captured in June than in its counterparts from September and March. More intense increase in PV was observed for liver collected in June compared to September. Furthermore, significant difference in PV was observed in different layers of the liver while FFA showed minimum variation between the surface and the middle part of the cod liver. Based on the present results, packaging method and storage temperature have a significant effect on lipid hydrolysis and oxidation in frozen cod liver.

Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis

Astaxanthin is a powerful antioxidant with various health benefits such as prevention of age-related macular degeneration and improvement of the immune system, liver and heart function. To improve the post-harvesting stability of astaxanthin used in food, feed and nutraceutical industries, the biomass of the high astaxanthin producing alga Haematococcus pluvialis was dried by spray- or freeze-drying and under vacuum or air at −20°C to 37°C for 20weeks. Freeze-drying led to 41% higher astaxanthin recovery compared to commonly-used spray-drying. Low storage temperature (−20°C, 4°C) and vacuum-packing also showed higher astaxanthin stability with as little as 12.3±3.1% degradation during 20weeks of storage. Cost-benefit analysis showed that freeze-drying followed by vacuum-packed storage at −20°C can generate AUD$600 higher profit compared to spray-drying from 100kgH. pluvialis powder. Therefore, freeze-drying can be suggested as a mild and more profitable method for ensuring longer shelf life of astaxanthin from H. pluvialis.

Shelf-life extension of vacuum-packaged meat from pheasant (Phasianus colchicus) by lactic acid treatment

We investigated the influence of lactic acid treatment of pheasant meat before vacuum-packaged storage of 3, 7, and 10 d at +6°C on microbiota and pH. Breast muscle samples were collected from carcasses of slaughtered as well as from hunted (shot) wild pheasants. Immersion of meat samples in 3% (wt/wt) lactic acid for 60 s effectuated a significant drop in pH of approximately 0.5 to 0.7 units, which remained during the entire storage period. In parallel, total aerobic counts of such treated and stored samples were on an average 1.5 to 1.7 log units lower than in non-acid-treated samples. Similar results were found for Enterobacteriaceae. A significant decrease in pH was measured at d 7 and 10 in the acid-treated samples in comparison with the untreated ones. In summary, the immersion of pheasant breast meat cuts in dilute lactic acid significantly reduced microbiota during vacuum-packed storage, even at slight temperature abuse conditions.

Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

The aim of this study was to investigate the effect of acid whey as well as probiotic strains (Lactobacillus casei LOCK 0900, L. casei LOCK 0908 and L. paracasei LOCK 0919) on the microbiological stability and sensory acceptance. The count of lactic acid bacteria (LAB), total viable count, Clostridium spp. Listeria monocytogenes, and Enterobacteriaceae and sensory analyses were analyzed after ripening (0) and 180 days of chilling storage (4C) in vacuum packages. The pH and water activity were measured after 0, 90 and 180 days of storage. The results clearly demonstrated that the LAB integrated via the addition of probiotic strains as well as acid whey was well adapted to the new habitat of fermented sausage, reaching a maximum number of 8.51 log cfu/g after 21 days of ripening period. In all sausages, acid whey and probiotics mixture sausages, the growth of Enterobacteriaceae and L. monocytogenes was inhibited throughout the storage period. All sausage batches showed no growth of Clostridium spp. after ripening and during storage period. The study showed that the use of probiotic strains (L. casei LOCK 0900, L. paracasei LOCK 0919, L. casei LOCK 0908) and acid whey can be used effectively to improve microbiological quality without adversely affecting organic sausage quality. Therefore, the use of these treatments could extend shelf life of sausage without having any negative impact on the product. Practical Applications Using acid whey and probiotic strains allowed to obtain safe and microbiologically stable fermented sausages. The use of acid whey and probiotic strains extend shelf life. The organic samples with acid whey and probiotic strains addition have excellent overall quality comparable to control with curing salt.

Effect of Age of Cook-in-Bag Delicatessen Meats Formulated with Lactate-Diacetate on the Behavior of Listeria monocytogenes Contamination Introduced When Opening the Packages during Storage

This study evaluated the potential effect of age of cook-in-bag ham and turkey breast delicatessen meats formulated with lactate-diacetate on survival and/or growth of Listeria monocytogenes introduced after opening of packages and slicing of product. Commercially prepared cured ham and turkey breast products formulated with potassium lactate and sodium diacetate were stored at 1.7°C unsliced, in their original cook-in-bags, and without postlethality exposure. On days 5, 90, 120, and 180 of storage, product slices (10.2 by 7.6 cm) were surface inoculated (1 to 2 log CFU/cm²) with a 10-strain mixture of L. monocytogenes, vacuum packaged (seven slices per bag), and stored at 4°C for up to 13 weeks. Inoculated levels of L. monocytogenes on both products were 1.4 to 1.5 log CFU/cm². Irrespective of product age at slicing and inoculation, after 13 weeks of vacuum-packaged storage (4°C), pathogen counts on product slices were 1.5 to 2.3 (ham) and 2.3 to 2.5 (turkey) log CFU/cm². Overall, the results of the study showed that the age of the cook-in-bag products prior to slicing and inoculation with the pathogen did not (P ≥ 0.05) affect the behavior of L. monocytogenes during vacuum-packaged storage (4°C, up to 13 weeks) of ham and turkey slices. Mean counts of lactic acid bacteria and yeasts and molds, when detected, did not exceed approximately 1 and 2 log CFU/cm², respectively, among all stored samples. Findings of the study will be useful to the meat industry and risk assessors in their efforts to control L. monocytogenes in ready-to-eat meat products.

Bacterial Diversity Analysis of Zhenjiang Yao Meat During Refrigerated and Vacuum-Packed Storage by 454 Pyrosequencing

Zhenjiang Yao meat is a traditional variety of cooked marinated and jellied pork food in China. It is usually stored refrigerated to prevent gelatine liquefaction. Our understanding of the bacterial populations found in Zhenjiang Yao meat is limited. This study was designed to explore both the bacterial diversity and the main bacterial flora of Zhenjiang Yao meat using pyrosequencing of tagged amplicons from the V3 and V9 regions of the 16S rRNA gene. A total of 53,363 bacterial sequences from five samples and an average 10,672 reads of each sample were acquired and used in the analysis of microbial diversity. The bacterial diversity was observed to increase weekly, and the main bacterial flora changed significantly under refrigerated vacuum-packaged storage. The predominant bacteria were Vibrio during the first 7 days of storage, whereas Shewanella, Lactobacillus, Lactococcus, Yersinia, and other Enterobacteriaceae members were the main groups after 15 days in refrigerated storage. The bacterial population changed significantly after 15 days, and the bacterial communities in the 30 days sample were significantly different from all other samples. In comparison with culture-dependant method, pyrosequencing provides a more comprehensive estimate of bacterial diversity and more close to the real bacterial composition in Zhenjiang Yao meat.

Chilling rate effects on pork loin tenderness in commercial processing plants1,2

The present experiment was conducted to provide a large-scale objective comparison of pork LM tenderness and other meat quality traits among packing plants that differ in stunning method and carcass chilling rate. For each of 2 replicates, pigs were sourced from a single barn of a commercial finishing operation that fed pigs from a single terminal crossbred line. On each day, 3 trucks were loaded, with each of those trucks delivering the pigs to a different plant. Plant A used CO(2) stunning and conventional spray chilling; Plant B used CO(2) stunning and blast chilling; and Plant C used electrical stunning and blast chilling. The boneless, vacuum-packaged loin was obtained from the left side of each carcass (n = 597; 100 · plant(-1) · replicate(-1)). As designed, HCW, LM depth, and LM intramuscular fat percentage did not differ among plants (P > 0.05). By 1.67 h postmortem (1 h after the carcasses exited the harvest floor), the average deep LM temperature was >10°C warmer for Plant A than Plants B and C (32.1°C, 21.6°C, and 19.3°C, for Plants A, B, and C, respectively) and deep LM temperature continued to be >10°C warmer for Plant A until 4.17 h or 6.33 h postmortem than for Plants C and B, respectively. Both plants that used blast chilling produced loins with greater LM slice shear force at 15 d postmortem than did the plant that used conventional spray chilling (P < 0.0001). The frequency of loins with excessively high (>25 kg) LM slice shear force values was greater for Plant B than Plant A (14.7% vs. 1%; P < 0.01). Among all the traits studied, including visual and instrumental evaluations of LM color, ultimate pH, marbling score, and lean color stability, the only other difference between Plants A and B was that purge loss during 13 d (from d 1 to 14) of vacuum-packaged storage was greater for Plant B (P < 0.05). That is, with this sample of pigs and CO(2) stunning, no loin quality advantages were detected for blast chilling. Regardless of chilling method, CO(2) stunning resulted in darker LM lean color and greater LM water-holding capacity than did electrical stunning (P < 0.05). This research shows that differences in chilling systems among pork packing plants can have a strong influence on loin chop tenderness.

Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes?

In total, eight reindeer steers (ages 3–6 years old) were used in the study to evaluate the effects of carcass suspension technique on meat tenderness, colour and water-holding capacity (WHC). Carcasses were split along the spine and sides were randomly allocated to pelvic suspension (hung using a butcher hook through the obturator foramen) or normal Achilles tendon suspension (control treatment). From all 16 carcass halves, meat samples were collected from the loin (M. longissimus), inside (M. semimembranosus) and shoulder (M. triceps brachii) for sensory evaluation and measurements of shear force (tenderness). Loin samples were also evaluated for meat colour at 1 day after slaughter and for purge (WHC) after vacuum-packaged chilled storage (+2°C) for 1, 2 and 3 weeks. No significant effects of carcass suspension technique were found for reindeer meat colour and WHC (purge). Shear force values for loin samples from pelvic-suspended carcasses were significantly (P = 0.001) lower than those from Achilles tendon-suspended carcasses, and there was a similar trend for inside samples, although this was not significant (P = 0.06). There was no effect of carcass suspension technique for shear force values of the shoulder samples. The trained panel judged loin and inside samples from pelvic-suspended carcasses to be more tender (P ≤ 0.001) while no effect of carcass suspension technique on tenderness was found in the shoulder samples. Juiciness was not affected by carcass suspension. The present study demonstrated that pelvic suspension improved tenderness in the most valuable cuts from the reindeer carcass (loin and inside).

Probabilistic Models for the Prediction of Target Growth Interfaces of Listeria monocytogenes on Ham and Turkey Breast Products

This study developed growth/no growth models for predicting growth boundaries of Listeria monocytogenes on ready-to-eat cured ham and uncured turkey breast slices as a function of lactic acid concentration (0% to 4%), dipping time (0 to 4 min), and storage temperature (4 to 10 °C). A 10-strain composite of L. monocytogenes was inoculated (2 to 3 log CFU/cm²) on slices, followed by dipping into lactic acid and storage in vacuum packages for up to 30 d. Total bacterial (tryptic soy agar plus 0.6% yeast extract) and L. monocytogenes (PALCAM agar) populations were determined on day 0 and at the endpoint of storage. The combinations of parameters that allowed increases in cell counts of L. monocytogenes of at least l log CFU/cm² were assigned the value of 1, while those limiting growth to <1 log CFU/cm² were given the value of 0. The binary data were used in logistic regression analysis for development of models to predict boundaries between growth and no growth of the pathogen at desired probabilities. Indices of model performance and validation with limited available data indicated that the models developed had acceptable goodness of fit. Thus, the described procedures using bacterial growth data from studies with food products may be appropriate in developing growth/no growth models to predict growth and to select lactic acid concentrations and dipping times for control of L. monocytogenes. The models developed in this study may be useful in selecting lactic acid concentrations and dipping times to control growth of Listeria monocytogenes on cured ham and uncured turkey breast during product storage, and in determining probabilities of growth under selected conditions. The modeling procedures followed may also be used for application in model development for other products, conditions, or pathogens.