Shelf life of pork from five different quality classes

Authors: Faucitano, Luigi; Ielo, Maria Cristina; Ster, Céline; Lo Fiego, Domenico Pietro; Methot, Steve; Saucier, Linda
Abstract: A total of 117 loins were selected on the cutting line at 24 h post-mortem to study the long term shelf life (35 days, 4 °C) of vacuum packaged pork from five different quality classes (PSE: pale, soft, exudative; PFN: pale, firm, non-exudative; RSE: red, soft, exudative; RFN: red, firm, non-exudative; and DFD: dark, firm, dry). The microbial load at 0 d was not significantly different (P > 0.05) among the pork quality classes, indicating that the initial microflora was influenced by the dressing conditions at the plant, not by the meat quality class. But after 35 d of storage, total aerobic mesophilic and presumptive lactic acid bacteria counts were higher (P < 0.05) in DFD pork due to its higher ultimate pH. RSE was the second quality class most susceptible to spoilage, whereas PFN, RFN and PSE pork had similar microbial loads. Further research is needed to elucidate the causes of the shorter shelf life in RSE pork.
Document Type: Article de recherche
Issue Date: 8 October 2009
Open Access Date: 22 January 2018
Document version: AM
Permalink: http://hdl.handle.net/20.500.11794/16566
This document was published in: Meat science, Vol. 84 (3), 466-469 (2010)
https://doi.org/10.1016/j.meatsci.2009.09.017
Applied Science Pub
Alternative version: 10.1016/j.meatsci.2009.09.017
20374811
Collection:Articles publiés dans des revues avec comité de lecture

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