SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT


Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 August 2011
Abstract Views: 991
PDF: 1721
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Authors

  • F. Piras Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
  • S. Lamon Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
  • D. Casti Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
  • D. Meloni Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
  • G. Coppa Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
  • R. Mazzette Dipartimento di Biologia Animale, Sez. Ispezione degli Alimenti di O.A. – Università di Sassari, Italy.
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.

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 Mar. 29];1(2):55-60. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.55

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