Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong.
Meat Sci
; 156: 214-221, 2019 Oct.
Article
em En
| MEDLINE
| ID: mdl-31212237
ABSTRACT
Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3â¯months storage at 25⯰C was investigated. Biltong dried to ~50% weight loss had a moisture content of ~50â¯g/100â¯g, salt content of 7.49â¯g/100â¯g and water activity >0.81 whilst biltong dried to 65% weight loss had a moisture content of 30â¯g/100â¯g, salt content of 7.14â¯g/100â¯g and water activity <0.78. Packaging method had no effect. Vinegar decreased the pH of biltong to 4.91, delayed the growth of total viable counts and reduced the coliforms count but not the yeasts and moulds. Escherichia coli was below the detection limit of 1 log cfu/g, Salmonella spp. and Listeria monocytogenes were absent and Staphylococcus aureus counts were <1.3 log cfu/g.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ácido Acético
/
Produtos da Carne
Limite:
Animals
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article