EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation



Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation



International Journal of Food Microbiology 58(1-2): 93-106, 30 June



Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent variables, was extended with a fourth factor: the Na-lactate concentration in the aqueous phase of the meat product. Models were developed for the maximum specific growth rate mu(max) and the lag phase lambda of the specific spoilage organism Lactobacillus sake subsp. carnosum. Quadratic response surface equations were compared with extended Ratkowsky models. In general, response surface equations fitted the experimental data best but in the case of mu(max) the response surface model predicted illogical growth behaviour at low water activities and high Na-lactate concentrations. A extensive product validation of the mathematical models was performed by means of inoculated as well as naturally contaminated industrially prepared cooked meat products. The deviations of the experimentally determined versus predicted growth parameters in inoculated cooked meat products were in general small. Both types of models were also able to predict the shelf life of naturally contaminated cooked meat products, except for pâté where an under-estimation of the shelf life was predicted by the response surface equations. The validation studies revealed higher accuracy of the extended Ratkowsky models in comparison to the response surface equations. A significant shelf life extending effect of Na-lactate was predicted, which was more pronounced at low refrigerated temperatures. A synergistic effect has also been noticed between Na-lactate and carbon dioxide which, at least partly, could be explained by the pH-decreasing effect of CO2.

(PDF emailed within 0-6 h: $19.90)

Accession: 011354241

Download citation: RISBibTeXText

PMID: 10898466

DOI: 10.1016/s0168-1605(00)00291-9



Related references

Shelf life of modified atmosphere packed cooked meat products: A predictive model. International Journal of Food Microbiology 46(1): 57-70, Jan 12, 1999

Microbiological safety of retail vacuum-packed and modified-atmosphere-packed cooked meats at end of shelf life. Journal of Food Protection 70(4): 943-951, 2007

Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of >7 months at 0 C, but spoil in 46 days at 25 C. International Journal of Food Science & Technology 35(4): 431-442, 2000

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. I. Sliced ham. Lebensmittel Wissenschaft Technologie = Food science technology2(6): 391-398, 1989

Factors affecting the shelf life of gas and vacuum packed cooked meat products part i. sliced ham. Lebensmittel Wissenschaft and Technologie 22(6): 391-398, 1989

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. II. Vienna sausages. Lebensmittel Wissenschaft Technologie = Food science technology3(2): 130-138, 1990

Extension of shelf-life of bakery products packed under modified atmosphere. Industrie Alimentari 33(330): 988-995, 1994

Factors affecting the shelf life of gas and vacuum packed cooked meat products part ii. vienna sausages. Lebensmittel Wissenschaft and Technologie 23(2): 130-138, 1990

The effect of package leakage on the shelf-life of modified atmosphere packed minced meat steaks and detection. Lebensmittel-Wissenschaft & Technologie 28(1): 62-71, 1995

Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of >7 months at 0 degreeC, but spoil in 4-6 days at 25 degreeC. International Journal of Food Science & Technology 35(4): 431-442, August, 2000

Extension of shelf-life of a vacuum-packed chilled meat product by combination of gamma radiation, ascorbic acid and sodium lactate. Radiation Physics and Chemistry 48(3): 382-0, 1996

Shelf-life of cured, cooked and sliced meat products. I. Influence of composition, vacuum packaging and modified atmospheres. Fleischwirtschaft 65(1): 66-69, 1985

Shelf-life extension of meat and its further-processed products stored under modified atmosphere packaging (MAP): A review. Polish Journal of Food and Nutrition Sciences 10(4): 3-12, 2001

Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastrma, a dried meat product, produced from beef. Journal of the Science of Food and Agriculture 85(8): 1305-1312, 2005

Determination of the shelf-life of trout raw meatball that packed under modified atmosphere. Pakistan Journal Of Nutrition: 3, 412-417, 2008