title: Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.
abstract: The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 °C) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO(2)/N(2) (22/78%) and novel gases (CO(2)/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO(2)/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.
authors.affiliation: Department of Food Science and Technology, University of Córdoba, Córdoba, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Pérez-Rodríguez
authors.forename: Arturo Rivera
authors.initials: AR
authors.lastname: Zamorano
authors.forename: Guiomar Denisse
authors.initials: GD
authors.lastname: Posada-Izquierdo
authors.forename: Rosa María
authors.initials: RM
authors.lastname: García-Gimeno
mesh_terms: D000818:Animals; D001128:Argon; D002245:Carbon Dioxide; D015169:Colony Count, Microbial / Q000379:methods / Q000706:statistics & numerical data; D003296:Cooking; D004926:Escherichia coli; D005516:Food Microbiology / Q000379:methods* / Q000706:statistics & numerical data; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D063427:Food Quality; D059022:Food Safety / Q000379:methods; D061353:Food Storage / Q000379:methods; D008087:Listeria / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D009584:Nitrogen; D061352:Pasteurization / Q000379:methods*; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine
chemical_list: D002245:Carbon Dioxide; D001128:Argon; D009584:Nitrogen
keywords: Post-packaging pasteurization; cooked meat; predictive microbiology; sensory quality; shelf-life determination