Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/2310
Type: Artigo de periódico
Title: Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef
Author: Silva, Alessandra R.
Tahara, Ana Claudia C.
Chaves, Rafael D.
Sant'Ana, Anderson S.
Faria, Jose de Assis F.
Massaguer, Pilar R.
Abstract: This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 degrees C. The influence of shrinking temperatures (83, 84 and 87 degrees C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 degrees C and 2 degrees C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 degrees C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Blown pack' spoilage
Psychrotrophic Clostridium
Shrinking temperature
Vacuum
Packaging
Meat spoilage
Editor: Elsevier
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.05.017
Date Issue: 2012
Appears in Collections:FEA - Artigos e Outros Documentos

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