Effect of Heat Treatment and Selected Antimicrobials on the Shelf‐life and Safety of Cooked, Vacuum‐Packaged, Refrigerated Pork Chops

摘要

ABSTRACTThe shelf‐life of refrigerated (2–4°C) pork chops inoculated withClostridium sporogenesPA3679 andStaphylococcus aureusZ88 was examined in products sliced from loins cooked to 66°C (150°F), dipped in 5 polyphosphate blend, 2.5 potassium sorbate or 2 acetic acid solutions, vacuum‐packaged and stored at 2–4°C. The effect of a second in‐the‐bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2–4°C, depending on surface treatment. The second cooking increased the shelf‐life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24–25°C), clostridial growth was detected in all samples except those dipped in polyphosphate