ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fresh pork shoulders were boned and ground through a 12.7 mm plate, packed in 1-kg packages, frozen at −28.9°C and stored at −17.8°C for 2 wk. The frozen pork samples were thawed for 24 hr at 3°C, then blended with a curing mixture consisting of 6 parts of NaCl and 1 part sugar at a rate of 47.5g/kg of meat with erythorbate and NaNO2 added to give levels of 0,183, 366 or 550 ppm of erythorbate and 0, 50,100, 150 or 200 ppm nitrite in the meat. The pork was then inoculated at the rate of 11 spores of Clostridium perfringens (UK92)/g, packed in quart jars (500/g jar) and cured for 2 wk at 1-4°C followed by 2 wk salt equalization at 12.8°C. Enumeration for C. perfringens began at this time and continued on alternate weeks during the 6-wk aging period. Recovery of C. perfringens spores was significantly reduced by NaNO2. After 4 wk, 80% of the inoculated spores were recovered from samples with no added nitrite while only about one-third of the spores were recovered from samples with the lowest level of NaNO2. Higher levels of nitrite and increased aging time reduced the number of spores recovered. At 10 wk, recovery was 38.0, 12.0, 5.4, 3.6 and 0.9% of inoculated spores, respectively, for 0, 50, 100, 150 and 200 ppm NaNO2. Sodium erythorbate had no significant effect on recovery of spores. Nitrite levels in the meat decreased rapidly with less than 60% of initial levels remaining after 24 hr. Only about 10% of initial concentrations were present after 4 wk. Results generally were similar for survival of C. perfringens spores and for nitrite losses when ground pork samples were dry-cured in stockinettes and aged for the same time and at the same temperature as those cured in jars.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08459.x
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