Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum

作者：Raveendran J. Venugopal, Steven C. Ingham, A.R. McCurdy, Graham A. Jones · 发表于：Journal of Food Science · 年份：1993 · DOI：10.1111/j.1365-2621.1993.tb06082.x · 被引用次数：16 · 研究领域：Meat and Animal Product Quality、Food Safety and Hygiene、Probiotics and Fermented Foods

ABSTRACT Beef was packaged under CO 2 containing < 500 ppm O 2 (MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre‐reduced medium and anaerobic chamber), ‐aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments.