Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product.

@article{Bautista2000EffectOL,
  title={Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product.},
  author={Debra A Bautista and Ronald B. Pegg and Phyllis J Shand},
  journal={Journal of food protection},
  year={2000},
  volume={63 1},
  pages={71-7}
}
Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, approximately 2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is… CONTINUE READING