Post-process, packaging-induced fermentation of delicatessen meats

• Published in: Food research international 1996-01, Vol.29 (1), p.35-48
• Main Authors: Holley, R.A., Doyon, G., Fortin, J., Rodrigue, N., Carbonneau, M.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; bologna; consumer surveys; controlled atmosphere storage; cooked cured meats; cured meats; delicatessen meats; fermented foods; Food industries; food safety; Fundamental and applied biological sciences. Psychology; ham; lactic acid; lactic fermentation; luncheon meats; Meat and meat product industries; microbiology; modified atmosphere; pastrami; processed products; shelf life
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/0963-9969(95)00055-0

The effect of slicing and vacuum packaging at retail upon refrigerated shelf-life at 4 and 8 °C of ham, bologna and pastrami was studied. Health inspection staff monitored slicing and packaging steps at three stores and transported sliced and unsliced controls to the laboratory for storage tests. Following storage for 17 and 21 days at 4 °C, meat packages were evaluated for consumer acceptability by survey at retail. Microbiology analysis revealed that no store was consistently better or worse than the others. Numbers of bacteria (mainly lactics) were different during storage of the meats (pastrami> ham> bologna). Growth occurred mainly at the surface of unsliced meats and indications were that the same localization of growth also occurred in sliced meats. Bacterial growth following packaging was essentially a desirable lactic food fermentation. Neither pH nor fermentable carbohydrate concentration changes were useful in predicting refrigerated shelf-life. The ‘freshness’ of unsliced meats (≥21 days code) used did not correlate with the number of bacteria present initially or during refrigerated storage of slices (internal or surface). Products stored 17 or 21 days at 4 °C were judged by consumers as being equal. Sliced, packed in film of low O 2 permeability and stored using acceptable sanitation procedures, bologna, ham and pastrami were acceptable for 21 days at 4°C and would not represent a threat to public health even though bacterial numbers were> 10 7 CFU g −1.