Microbiological behavior of slice of loin of packed smoky pork in modified atmosphere

Abstract

The aim of this work was to determine the microbiological behavior of rashers of loin smoky of pork packed in 70% of O2 and 30% of CO2 and conserved at 2 to 4 ºC during its conservation. Loins smoky slice of 1 cm were packed in two container materials: bags polyester/polyethylene for modified atmosphere (MA) and polystyrene trays covered with a material of polivinil chloride for normal atmosphere (NA). During the study the counts of aerobic microorganisms, count of total coliforms, molds, yeasts, Salmonella, Lactobacillus, Aeromonas and Pseudomonas. In the study for both methods of having packed the microorganisms belonging to Salmonella, molds, fecal and total coliforms, Staphylococcus and Pseudomonas didn't grow. In the rashers loin of smoky pig packed in MA the aerobic psicrotrophic remain practically constant, between 15 and 20 days the lactic bacterias begin to diminish their number until near securities to 101  UFC/g and the yeasts achieve increments in the count of up to 105  UFC/g. In the slices of pig loin packed in NA the increase in the microbial development it can be observed that reaches near securities to 105  UFC/g around the 12 days.