Comparison of aerobic and anaerobic methods for the microbiological monitoring of chilled packaged meat during storage

Letters in Applied Microbiology

Volumn 24, Issue 4, 1997, Pages 265-268

  Bell, R G ^a   Penney, N ^a   Moorhead, S M ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC BACTERIA; CARBON DIOXIDE; LACTIC ACID; MEATS; MODIFIED ATMOSPHERE PACKAGING;

AEROBIC PLATE COUNTS; AGAR PLATES; ANAEROBIC METHODS; ANAEROBICS; BLOOD AGARS; CHILLED STORAGE; LACTIC ACID BACTERIA; MICROFLORAE; RAW MEATS; ROUTINE MONITORING;

SPOILAGE;

ARTICLE; BIOLOGICAL MONITORING; CONTROLLED STUDY; FOOD CONTROL; FOOD SPOILAGE; FOOD STORAGE; MEAT; NONHUMAN;

EID: 0030893131     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1997.00128.x     Document Type: Article

References (9)

1. Broda, D.M., De Lacy, K.M., Bell, R.G., Braggins, T.J. and Cook, R.L. (1996) Psychrotrophic Clostridium spp. associated with 'blown pack' spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings. International Journal of Food Microbiology 29, 335-352.
2. Cook, R.L. (ed.) (1991) Microbiological Methods for the Meat Industry. Meat Industry Research Institute of New Zealand Technical Report 873, Hamilton, New Zealand.
3. Davidson, C.M., Mobbs, P. and Stubbs, J.M. (1968) Some morphological and physiological properties of Microbacterium thermosphactum. Journal of Applied Bacteriology 31, 551-559.
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7. Grau, F.H., Eustace, I.J. and Bill, B.A. (1985) Microbial flora of lamb carcasses stored at 0°C in packs flushed with nitrogen or filled with carbon dioxide. Journal of Food Science 50, 482-485, 491.
8. Newton, K.G. and Gill, C.O. (1978) The development of the anaerobic spoilage flora of meat stored at chilled temperatures. Journal of Applied Bacteriology 44, 91-95.
9. Penney, N., Bell, R.G. and Cummings, T.L. (1994) Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging. International Journal of Food Science and Technology 29, 167-178.