|
This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose, B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosplacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum -packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100% CO₂, but it was not affected significantly when the beef was packaged in a mixture of CO₂(20%) and N₂(80%). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH, the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef th pH 5.5-5.6.
|