TY - JOUR
T1 - Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry‐Cured Ham Slices
AU - KEMP, J. D.
AU - LANGLOIS, B. E.
AU - AKERS, K.
AU - MEANS, W. J.
AU - AARON, D. K.
PY - 1988/3
Y1 - 1988/3
N2 - Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum‐packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
AB - Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum‐packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
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U2 - 10.1111/j.1365-2621.1988.tb07716.x
DO - 10.1111/j.1365-2621.1988.tb07716.x
M3 - Article
AN - SCOPUS:84987277526
SN - 0022-1147
VL - 53
SP - 402
EP - 406
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -