Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder |
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| Authors: | H W OCKERMAN K KWIATEK |
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| Affiliation: | Author Ockerman is affiliated with the Dept. of Animal Science, The Ohio State Univ., Columbus, OH 43210 and The Ohio Agricultural Research &Development Center, Wooster, OH 44691.;Author Kwiatek is affiliated with the Dept of Hygiene of Animal Products, Veterinary Research Institute, Pulawy, Poland. |
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| Abstract: | The effect of intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P < 0.05) by tumbling, increased by time (linear, P < 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P < 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P < 0.01). |
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