title: Shelf life of pork from five different quality classes.
abstract: A total of 117 loins were selected on the cutting line at 24h post-mortem to study the long term shelf life (35 days, 4 degrees C) of vacuum packaged pork from five different quality classes (PSE: pale, soft, exudative; PFN: pale, firm, non-exudative; RSE: red, soft, exudative; RFN: red, firm, non-exudative; and DFD: dark, firm, dry). The microbial load at 0 d was not significantly different (P>0.05) among the pork quality classes, indicating that the initial microflora was influenced by the dressing conditions at the plant, not by the meat quality class. But after 35 d of storage, total aerobic mesophilic and presumptive lactic acid bacteria counts were higher (P<0.05) in DFD pork due to its higher ultimate pH. RSE was the second quality class most susceptible to spoilage, whereas PFN, RFN and PSE pork had similar microbial loads. Further research is needed to elucidate the causes of the shorter shelf life in RSE pork.
authors.affiliation: Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, 2000 College Street, Sherbrooke, QC, Canada.
authors.forename: L
authors.initials: L
authors.lastname: Faucitano
authors.forename: M C
authors.initials: MC
authors.lastname: Ielo
authors.forename: C
authors.initials: C
authors.lastname: Ster
authors.forename: D P
authors.initials: DP
authors.lastname: Lo Fiego
authors.forename: S
authors.initials: S
authors.lastname: Methot
authors.forename: L
authors.initials: L
authors.lastname: Saucier
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus; D008460:Meat / Q000145:classification / Q000382:microbiology* / Q000592:standards; D018482:Muscle, Skeletal / Q000382:microbiology*; D013552:Swine