Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage Conditions |
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| Authors: | B H LEE R E SIMARD L C LALEYE R A HOLLEY |
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| Affiliation: | Author Lee is affiliated with the Research Station, Agriculture Canada, St-Jean-sor-Richelieu, Québec, Canada J3B 6Z8.;Authors Simard and Laleye are affiliated with Centre de recherche en nutrition and Oépartement de sciences et technologie des aliments, Univ. Laval, Ste-Foy, Québec, Canada G1K 7P4.;Author Holley is affiliated with the Food Research Institute, Agriculture Canada, Ottawa, Ontario, Canada K1A 0C6. |
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| Abstract: | 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. |
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