A note on the microbial spoilage of undercooked chub‐packed luncheon meat
- 1 February 1983
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 54 (1) , 131-134
- https://doi.org/10.1111/j.1365-2672.1983.tb01310.x
Abstract
Contrary to expectations slight undercooking (68.5°C instead of 70°C for 90 min) dramatically increased the shelf‐life of chub‐packed luncheon meat stored at 25°C. The pH of undercooked chubs fell rapidly to below 5.0 as a result of the growth of enterococci. The accumulated acid prevented the growth of Bacillus spores and gave the luncheon meat a not unpleasant tangy flavour. Degradative changes associated with the spoilage of commercially cooked chub‐packed luncheon meat did not occur, even after 42 d storage. Apparently, post‐cooking fermentation by enterococci can effectively convert a perishable product into a ‘shelf stable’ one by lowering the pH below 5.0.Keywords
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