Nitrite loss and spoilage microflora development in chub-packed luncheon meat

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Abstract
Residual nitrate was lost from chub-packed luncheon meat during storage through chemical breakdown and microbial consumption. The relative importance of these mechanisms in this pasteurized product was determined by the speed of development of the spoilage microflora, which is influenced by storage conditions. The nitrate half-life due to chemical loss was 13 days at 25.degree. C and 36 days at 10.degree. C. When microbial growth occurred these half-lives were reduced to 2.6 days and 21 days, respectively. Qualitative differences in the microflora that developed at these 2 temperatures (denitrifying Bacillus spp. at 25.degree. C and non-denitrifying Streptococcus spp. at 10.degree. C) accounted for the large temperature effect. Growth of Streptococcus spp. increased the rate of chemical nitrite loss in chubs by reducing the pH value. Nitrite did not inhibit the aerobic growth of Bacillus or Streptococcus spp. associated with spoilage but did inhibit the anerobic growth of Bacillus spp. This bacteriostatic effect of residual nitrite in anaerobic conditions will decrease during storage as nitrite level falls and O2 penetrates the chub pack. Nitrite-mediated bacteriostasis does not obviate the need for refrigerated storage but does afford a real, if ephemeral, safeguard against spoilage occurring during short periods of temperature abuse.

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