A total of 117 loins were selected on the cutting line at 24 h post-mortem to study the long term shelf life (35 days, 4°C) of vacuum packaged pork from five different quality classes (PSE: pale, soft, exudative; PFN: pale, firm, non-exudative; RSE: red, soft, exudative; RFN: red, firm, non-exudative; DFD: dark, firm, dry). The microbial load at 0 d was not significantly different (P > 0.05) among the pork quality classes indicating that the initial microflora is influenced by the dressing conditions at the plant and not by the meat quality class. However, after 35 d of storage, total aerobic mesophilic and presumptive lactic acid bacteria counts were higher (P < 0.05) in DFD pork due to its higher ultimate pH. RSE is the second quality class most susceptible to spoilage, whereas PFN, RFN and PSE pork had similar microbial load. Further research is needed to elucidate the causes of the shorter shelf life in RSE pork.

Shelf life of pork from five different quality classes / L., Faucitano; Ielo, Maria Cristina; C., Ster; LO FIEGO, Domenico Pietro; S., Methot; L., Saucier. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 84:(2010), pp. 466-469. [10.1016/j.meatsci.2009.09.017]

Shelf life of pork from five different quality classes

IELO, Maria Cristina;LO FIEGO, Domenico Pietro;
2010

Abstract

A total of 117 loins were selected on the cutting line at 24 h post-mortem to study the long term shelf life (35 days, 4°C) of vacuum packaged pork from five different quality classes (PSE: pale, soft, exudative; PFN: pale, firm, non-exudative; RSE: red, soft, exudative; RFN: red, firm, non-exudative; DFD: dark, firm, dry). The microbial load at 0 d was not significantly different (P > 0.05) among the pork quality classes indicating that the initial microflora is influenced by the dressing conditions at the plant and not by the meat quality class. However, after 35 d of storage, total aerobic mesophilic and presumptive lactic acid bacteria counts were higher (P < 0.05) in DFD pork due to its higher ultimate pH. RSE is the second quality class most susceptible to spoilage, whereas PFN, RFN and PSE pork had similar microbial load. Further research is needed to elucidate the causes of the shorter shelf life in RSE pork.
2010
84
466
469
Shelf life of pork from five different quality classes / L., Faucitano; Ielo, Maria Cristina; C., Ster; LO FIEGO, Domenico Pietro; S., Methot; L., Saucier. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 84:(2010), pp. 466-469. [10.1016/j.meatsci.2009.09.017]
L., Faucitano; Ielo, Maria Cristina; C., Ster; LO FIEGO, Domenico Pietro; S., Methot; L., Saucier
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/621415
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