Influence of water activity on microbial development in minced,cured pork,in relation to gas headspace composition

The water activity (a_w) of a cured minced meat mixture was reduced with NaCl or glycerol + NaCl and the products stored in air, N₂ or CO₂ at 4°C. The lower the a_w, the lower was the growth rate of the total microflora except when a_w was reduced below 0·98 with glycerol and products were stored in CO₂, when the growth rate was independent of a_w. At a_w 0·94 NaCl was more effective than glycerol + NaCl in reducing the growth rate. In air the final microflora of products stored at a_w ≤0·96 consisted primarily of yeasts while at 0.98 a_w, both Lactobacillus (62%) and yeasts (38%) were found. In CO₂ and N₂Lactobacillus predominated at 0·94–0·98 a_w when 2% NaCl or NaCl + glycerol were used. At 0·94 a_w, produced using 6% NaCl, a heterogenous final microflora was found, including Micrococcus and Staphylococcus. An increase in the microbial shelf-life of meat products may be obtained by reducing the a_w, particularly for use with storage in N₂- and CO₂-atmospheres. The type of solute chosen to regulate a_w may affect the solubility of CO₂, which in turn affects the shelf-life.