SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT
AbstractMicrobiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 °C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained during the study. The shelf-life can be extended reducing the storage temperature (< +2°C), and improving the packaging conditions.
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Copyright (c) 2011 F. Piras, S. Lamon, D. Casti, D. Meloni, G. Coppa, R. Mazzette
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