A note on the microbial spoilage of undercooked chub-packed luncheon meat.
Contrary to expectations slight undercooking 968.5 degrees C instead of 70 degrees C for 90 min) dramatically increased the shelf-life of chub-packed luncheon meat stored at 25 degrees 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.
D001407:Bacillus / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008461:Meat Products; D013291:Streptococcus / Q000254:growth & development*