Shelf life of packaged sliced dry fermented sausage under different temperature

Meat Sci. 2013 Apr;93(4):802-9. doi: 10.1016/j.meatsci.2012.11.051. Epub 2012 Dec 13.

Abstract

The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cattle
  • Consumer Behavior*
  • Diet
  • Fermentation
  • Food Microbiology
  • Food Packaging / methods*
  • Food Preservation / methods*
  • Food Storage
  • Humans
  • Meat Products / analysis*
  • Meat Products / microbiology
  • Nitrogen*
  • Oxygen
  • Swine
  • Temperature*
  • Vacuum*

Substances

  • Nitrogen
  • Oxygen