SHELF-LIFE EXTENSION AND MICROBIOLOGICAL SAFETY OF FRESH MEAT - A REVIEW

被引：172

作者：

LAMBERT, AD ^{[1
]}

SMITH, JP ^{[1
]}

DODDS, KL ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT FOOD SCI & AGR CHEM,21111 LAKESHORE RD,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

来源：

FOOD MICROBIOLOGY | 1991年 / 8卷 / 04期

关键词：

D O I：

10.1016/S0740-0020(05)80002-4

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fresh meat is a highly perishable product due to its biological composition. Under normal, aerobic packaging conditions, the shelf life of refrigerated meat is limited by the growth and biochemical activities of aerobic, psychrotropic strains of bacteria. Additional control methods which can be used to extend the shelf life of fresh meat include modified atmosphere packaging, chemical decontamination prior to packaging and low dose irradiation after packaging. This review focuses on the biochemical and microbiological composition of fresh meat, the spoilage patterns in fresh meat and the combination treatments which can be used by the meat processor to extend the shelf life and keeping quality of meat at refrigerated storage temperatures. The review also addresses safety concerns of MAP/irradiated fresh meat specifically with respect to growth of, and toxin production by C. botulinum types A and B and other pathogens, particularly under mild temperature abuse conditions. © 1991, Academic Press Limited. All rights reserved.

引用

页码：267 / 297

页数：31

共 160 条

[21]

Christopher F.M., Vanderzant C., Carpenter Z.L, Smith G.C., Microbiology of pork packaged in various gas atmospheres, J. Food Protect., 42, pp. 323-327, (1979)

[22]

Clark D.S., Lentz C.P., The effect of carbon dioxide on the growth of slime-producing bacteria on fresh beef, Canadian Institute of Food Technology Journal, 2, pp. 72-75, (1969)

[23]

Clark D.S., Burki T., Oxygen requirements of strains of Pseudomonas and Achromobacter, Can. J. Microbiol., 18, pp. 321-326, (1972)

[24]

Clark D.S., Lentz C.P., Use of carbon dioxide for extending shelf-life of prepackaged beef, Canadian Institute of Food Science and Technology Journal, 5, pp. 175-178, (1972)

[25]

Clark D.S., Lentz C.P., Use of mixtures of carbon dioxide and oxygen for extending the shelf-life of packaged fresh beef, Canadian Institute of Food Science and Technology Journal, 6, pp. 194-196, (1973)

[26]

Clark D.S., Lentz C.P., Roth L.A., Use of carbon monoxide for extending shelf-life of prepackaged fresh beef, Canadian Institute of Food Science and Technology Journal, 9, pp. 114-117, (1976)

[27]

Coyne F.P., The effect of carbon dioxide on bacterial growth, Proceedings of the Royal Society B: Biological Sciences, 113, (1933)

[28]

Crouse J.D., Anderson M.E., Naumann H.D., Microbial decontamination and weight of carcass beef as affected by automated washing pressure and length of time of spray, J. Food Protect., 51, pp. 471-474, (1988)

[29]

Dainty R.H., Shaw B.G., de Boer K.A., Scheps E.S.J., Protein changes caused by bacterial growth on beef, J. Appl. Bacteriol., 39, pp. 72-81, (1975)

[30]

Dainty R.H., Hibbard C.M., Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media, J. Appl. Bacteriol., 48, pp. 387-396, (1980)

← 1 2 3 4 5 6 7 8 9 10 →