title: Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed pork.
abstract: A comparative study of vacuum packaging alone or vacuum followed by nitrogen back-flushing of fresh pork stored at -4, 0, 3 and 7°C for 49 days showed that pork stored at -4°C generally exhibited small changes in microbial numbers, pH, exudate, appearance and off-odour. Samples stored above 0°C could not be kept beyond 14-28 days without obvious changes, regardless of package atmospheres. Storage life was inversely related to temperature. The initial psychrotrophs consisted primarily of Pseudomonas spp. but these organisms diminished as Lactobacillus spp. multiplied in both atmospheres. Few significant differences in numbers of fecal coliforms were found between treatments, although the numbers tended to increase in samples stored at 7°C. Nitrogen packaging did not reduce exudate losses as compared with vacuum packaging.
authors: Research Station, Agriculture Canada, St-Jean, Québec J3B 6Z8, Canada.
authors: B H
authors: BH
authors: Lee
authors: R E
authors: RE
authors: Simard
authors: L C
authors: LC
authors: Laleye
authors: R A
authors: RA
authors: Holley