WebSince 1989, blown pack spoilage has been recognized as a special form of spoilage in vacuum-packed raw and cooked beef. However, only limited information concerning the occurrences of bacteria causing blown pack spoilage on chilled fresh meat is available. In this study, a total of 63 beef and 33 la … WebThe transfer of blown pack spoilage causing Clostridium spores from the farm to the meat plant is of growing concern to the meat industry. This study investigated the environmental niches of these Clostridium spp., specifically Clostridium estertheticum and Clostridium gasigenes in the beef and sheep farm environments in New Zealand.
Evaluation of flavor profile in blown pack spoilage …
WebAug 1, 2024 · The picture of the packages with or without blown pack spoilage during storage at 4 weeks. 3. Results and discussion3.1. Blown pack percentages, pack volumes, and gas compositions. BPS did not occur in any of the 80 bags of meatballs until 21 days of storage at 4 °C (Fig. 2a). However, after 4 weeks in storage, the percentage of blown … WebApr 20, 2015 · This study provides data on blown pack spoilage contamination rates of beef primal cuts (pieces of meat initially cut from the carcass during butchering) over an … clinical counseling phd programs
A four-year survey of blown pack spoilage - Wiley Online Library
The efficiency of the irradiation in meat products and ready to eat meals (RTE) … 1.. Introduction‘Blown pack’ spoilage of vacuum-packed chilled meats is caused … With Group B these times were 77, 42, 39 and 36 days, respectively. Post … 1.. IntroductionWith the exception of bone-taint, clostridia have not been … The microbiological conditions of meat surfaces before and after … In another study, the involvement of the two aforementioned species in ‘blown pack’ … 4.. Interactions between food spoiling bacteriaThe selective conditions … Clostridia are the anaerobic bacteria most frequently associated with foods. They … The psychrotrophic clostridia isolated in this study, DB4 and DB7, like the psy- … The sensory, microbiological and physicochemical attributes of fresh meat … WebSep 30, 2024 · Electronic (E-) nose and gas chromatography-ion mobility spectrometry (GC-IMS) were combined to investigate the effect of blown pack spoilage (BPS) on the … WebJan 1, 2024 · Psychrophilic Clostridium spp. cause different types of meat spoilage, and the most notable is “blown pack” spoilage (BPS) in chilled vacuum-packed meat. BPS is characterized by gas production and distention of packs without prior temperature and pack integrity abuse (15). bobbin tray