SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 August 2011
Abstract Views: 1057
PDF: 1749
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 °C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained during the study. The shelf-life can be extended reducing the storage temperature (< +2°C), and improving the packaging conditions.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Piras F, Lamon S, Casti D, Meloni D, Coppa G, Mazzette R. SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT. Ital J Food Safety [Internet]. 2011 Aug. 1 [cited 2024 Dec. 23];1(2):55-60. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.55

Similar Articles

You may also start an advanced similarity search for this article.