Bacteriology of prepacked pork with reference to the gas composition within the pack.

@article{Gardner1967BacteriologyOP,
  title={Bacteriology of prepacked pork with reference to the gas composition within the pack.},
  author={G. A. Gardner and Allan W. Carson and Jean Patton},
  journal={The Journal of applied bacteriology},
  year={1967},
  volume={30 2},
  pages={
          321-33
        }
}
SUMMARY Bacteriological changes in pork stored at 16 and 2° under gas permeable and gas impermeable films and ‘aerobic’conditions have been studied. The concentrations of CO2, O2 and N2 in the atmosphere within the packs were also determined. The groups of bacteria isolated from prepacked pork were Pseudomonas-Achromobacter spp., Kurthia spp., Microbacterium thermosphactum, Enterobacter-Hafnia spp. and lactobacilli. Their importance is discussed in relation to storage temperature and gas… CONTINUE READING

Topics from this paper.

Citations

Publications citing this paper.
SHOWING 1-10 OF 15 CITATIONS

Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air

Y. Babjia, T. R. K. Murthyb, A. S. R. Anjaneyulub
  • 2000
VIEW 1 EXCERPT
CITES BACKGROUND