MICROBIOLOGY OF INTERMEDIATE MOISTURE PORK

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Abstract
Cooked samples of pork tenderloin were equilibrated in glycerol solutions at both high (55°± 2°C) and low (5°± 1°C) temperatures and the preservative effect of intermediate moisture conditions in meat was studied. Meat stored at room temperature was compared to controls held at refrigeration temperature for microbial numbers. In natural flora studies, bacterial counts were reduced to 1 per gram at both equilibration temperatures and both storage temperatures. The process was successful in preservation of pork for up to 3 wk after equilibration at high or low temperature and storage at room temperature or under refrigeration.