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• W6249879 abstract "Publisher SummaryThis chapter discusses the preservatives packaging for controlling the spoilage of fresh muscle foods, which depends largely on the three factors of pack atmosphere, temperature of storage, and product pH. The maximum achievable shelf life with any packaging system requires chiller temperatures approaching – 1.5°C. The reliability of any packaging system for delaying spoilage is only as good as the temperature control in the distribution chain for the product. Temperature is also the critical factor in assuring product safety. The potential threat posed by C. botulinum can be eliminated by ensuring that the product temperature remains below 3°C. Similarly, though cold-tolerant pathogens can grow slowly at temperatures below 4°C, their growth is inhibited by chiller temperatures and high CO2. The preservation of red meats and poultry of normal pH (<6) in preservative packaging is accomplished by establishing conditions in which the spoilage flora will be composed primarily of lactic acid bacteria, as opposed to gram-negative bacteria with higher spoilage potentials. This is achieved by the creation of an anaerobic environment and/or slowing the growth of gram-negative organisms with CO2. Unfortunately, consistent establishment of a spoilage flora dominated by lactic acid bacteria requires a pH of below 6. Consequently, the shelf life for meat of high pH and fish is generally much less than that of normal pH meat, although substantial extensions in shelf life compared to air storage can still be achieved." @default.
• W6249879 created "2016-06-24" @default.
• W6249879 creator A5026121774 @default.
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• W6249879 date "2005-01-01" @default.
• W6249879 modified "2023-10-16" @default.
• W6249879 title "Preservative packaging for fresh meats, poultry, and fin fish" @default.
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• W6249879 doi "https://doi.org/10.1016/b978-012311632-1/50045-0" @default.
• W6249879 hasPublicationYear "2005" @default.
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