SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

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F. Piras *
S. Lamon
D. Casti
D. Meloni
G. Coppa
R. Mazzette
(*) Corresponding Author:
F. Piras | lucia.zoppi@pagepress.org

Abstract

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.

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