Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product
Restricted accessResearch articleFirst published online January, 2014
Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product
The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 ℃) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO2/N2 (22/78%) and novel gases (CO2/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO2/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.
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