Short Communications
AIVI - March 2010 - Issue 7
https://doi.org/10.4081/ijfs.2010.1113

STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF

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Received: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
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Blown pack, clostridia, vacuum packed beef

Authors

S Stella
lucia.zoppi@pagepress.org
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, .
B Ripamonti
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, .
S. Milesi
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, .
F. Garrone
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, .
L.M Chiesa
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, .
Blown pack spoilage of vacuum packed chilled beef was characterised by chemical (GCMS) analysis, microscope evaluation and microbiological analysis. Large amounts of butyric acid were found; the alteration was probably caused by psychrotrophic clostridia.

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1.
STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2026 Oct. 5];1(7):85-6. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.85

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