Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4 and +10 deg. C

摘要

Evaluation of shelf life was made of cured, cooked, sliced turkey breast fillets and a type of cooked pork sausage called 'piroski', stored in vacuum and in six different modified atmospheres (MA) at +4 and +10 deg. C. total viable count, lactic acid bacteria, pH changes, colour attributes and the presence of pathogenic bacteria (listeriae, staphylococci) were monitored during the storage. The results of the study showed that the average shelf life for both products was 2 and 1 week at 4 and 10 deg, C, respectively. By the end of these periods, the bacterial population consisting of only lactic acid bacteria reached 10~8 cfu g~-1.