| A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork. | |
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MedLine Citation:
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PMID: 20374899 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The aim of this paper was to evaluate the effect of a novel CO(2) packaging method in combination with organic acids on the microbial growth in fresh pork meat. Fresh pork fillet was packed with a small amount of 100% CO(2) (initial gas/product ratio 0.2/1.0) and a brine solution containing citric acid (3% w/w, pH 5), acetic acid (1% w/w, pH 5) or a combination of both. Microbial counts and composition in the product were determined. CO(2), citric acid and acetic acid each reduced total growth after four weeks of storage and delayed the onset of microbial growth. Combinations of treatments increased the effects and microbial growth in samples packed with a combination of CO(2) and both acids was negligible even after 35days. However, the addition of citric acid to the packages led to significant precipitation in the brine. Analysis of the bacterial flora showed that lactic-acid bacteria dominated the flora in samples packed with CO(2) while vacuum-packed samples contained high numbers of Pseudomonas sp. and yeast. As all CO(2) dissolved in the product within hours after packaging, the outer appearance of the package was that of a vacuum-package. As a result, this novel packaging method combined the advantages of modified atmosphere packaging (antimicrobial effect of CO(2)) and vacuum packaging (low space requirement). |
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Authors:
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Bjørn Christian Schirmer; Solveig Langsrud |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2010-01-14 |
Journal Detail:
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Title: Meat science Volume: 85 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2010 Jun |
Date Detail:
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Created Date: 2010-04-08 Completed Date: 2010-07-14 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 280-4 Citation Subset: IM |
Copyright Information:
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Copyright 2010 Elsevier Ltd. All rights reserved. |
Affiliation:
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Nofima Mat AS, Osloveien 1, N-1430 As, Norway. Bjorn.Schirmer@nofima.no |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Acetic Acid Animals Carbon Dioxide* Citric Acid Food Microbiology Food Packaging / methods* Food Preservation / methods Food Preservatives* Hydrogen-Ion Concentration Meat / analysis*, standards Sodium Chloride Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Food Preservatives; 124-38-9/Carbon Dioxide; 64-19-7/Acetic Acid; 7647-14-5/Sodium Chloride; 77-92-9/Citric Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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