Microbiological Principles in Prepacking Meats

Ingram, M.

doi:10.1111/j.1365-2672.1962.tb01143.x

Cited by 83 publications

(25 citation statements)

References 27 publications

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“…Ingram and Dainty (1971) reported that off-odour is noticed when the total colony count reaches 7 Log CFU/cm 2 . However, the sensory quality of vacuum packaged meat is sometimes not proportional to the level of total colony count (Ingram, 1962). In the VP samples after 11 d of storage, a slight sour odour was detected immediately after opening the pack, however the sour odour disappeared after 30 min of exposure to the air.…”

Section: Resultsmentioning

confidence: 99%

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Lee¹,

Jang²

2013

Korean Journal for Food Science of Animal Resources

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Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at 5 o C. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

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Section: Resultsmentioning

confidence: 99%

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Lee¹,

Jang²

2013

Korean Journal for Food Science of Animal Resources

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“…This effect was more pronounced as the staphylococcal portion of the population decased. Obviously this is an example of Ingram's (1962) ps hypothesis. Similar observations were made by Di Giaciuto & Frazier (1966), who determined the inhibitory effect of coliform bacteria and Protew spp.…”

Section: Discussionmentioning

confidence: 99%

“…However, reducing the initial bacteriological count may, inadvertently, introduce a further hazard, namely the growth of potentially pathogenic organisms, particularly coagulase-positive staphylococci (CPS). Ingram (1962) considered that pathogens are hindered from growing in vacuum-packed bacon by what he called the 'population pressure' of an already established microflora. Thus he showed that staphylococci introduced into anaerobic packs of normal bacon at a concentration of 103 per g. increased to 104 to 105 per g. when the indigenous flora was first drastically reduced by irradiation.…”

Section: Introductionmentioning

confidence: 99%

The fate of a toxigenic strain ofStaphylococcus aureusin vacuum-packaged bacon

Dempster¹,

Kelly

1973

J. Hyg.

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SUMMARYPork was cured by (a) the Wiltshire method and (b) a hygienic sweet cure process. Representative samples of both bacons were inoculated at 'low' density (103 organisms/g.) and 'high' density (106 organisms/g.) with a toxin-producing strain of Staphylococcus aureus, 'High' and 'low' density samples of both bacons were each stored at 50 C. for 42 days and 150 C. for 21 days.Results indicated that the test organism at high inoculum density grew slowly in both bacons at 50 C. The organism survived at 50 C. in both 'low density' bacons. At 15°C. the test organism grew; growth being more pronounced in the 'hygienic' than in Wiltshire bacon.

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“…Since Ingram's review on the principles of prepackaging of meat [84], many reports demonstrating the effectiveness of vacuum packaging in prolonging the storage life of fresh meats compared with packaging in air have been published. In vacuum-packaged meat and poultry, levels of C02 rapidly rise to 10-20% and reach a maximum of 30% [43].…”

Section: Gas Atmospherementioning

confidence: 99%

“…Moulds and aerobic bacteria such as the pseudomonads are inhibited, but it has only a limited effect on yeasts and anaerobes such as lactic acid bacteria [84,97], Enterobacteriaceae and B. thermosphacta [57]. Increasing concentrations of C02 up to 20 to 30% increases the bacteriostatic effect [26].…”

Section: 231mentioning

confidence: 99%

Modified Atmosphere Packaging of Meat, Poultry and Their Products

Stiles

1991

Modified Atmosphere Packaging of Food

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Microbiological Principles in Prepacking Meats

Cited by 83 publications

References 27 publications

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

The fate of a toxigenic strain ofStaphylococcus aureusin vacuum-packaged bacon

Modified Atmosphere Packaging of Meat, Poultry and Their Products

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