Contribution No. 933, Research Station, and No. 547, Food Research Institute, Agriculture Canada.
Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1537–1542, September 1983
How to Cite
LEE, B. H., SIMARD, R. E., LALEYE, L. C. and HOLLEY, R. A. (1983), Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions. Journal of Food Science, 48: 1537–1542. doi: 10.1111/j.1365-2621.1983.tb03532.x
We thank Ms L. Carmichael and Ms M.-H. Munsch for their technical assistance and statistical analysis, respectively. The authors are also thankful to the editorial board at Agriculture Canada Research Station (St-Jean, Que.) and to Ms Carole Noël for proofreading this manuscript. This investigation was supported by Agriculture Canada (Contract No. 04Sz.01531–9–0920).
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/13/82; revised 5/16/83; accepted 5/21/83
Apart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum- and nitrogen-packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (> 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P < 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen-packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off-odor and exudate loss, irrespective of package types.