The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4 degrees C.

@article{Blickstad1983TheMF,
  title={The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4 degrees C.},
  author={E Blickstad and G{\"o}ran Molin},
  journal={The Journal of applied bacteriology},
  year={1983},
  volume={54 1},
  pages={45-56}
}
The development of the microflora of smoked pork loin and frankfurter sausage was followed during storage in vacuum, N2 and CO2 atmospheres at 4 degrees C. The total aerobic count on the smoked pork loin reached 10(7) organisms/g after 37 d in vacuum, 43 d in N2 and 49 d in CO2. The corresponding value for the sausage was 77 d in vacuum, while the growth stopped at 6 x 10(40 organisms/g after 98 d in N2, and at 4 x 10(2) organisms/g after 48 d in CO2. The predominant organisms on the fresh… CONTINUE READING