Effect of the modified atmosphere on the microbiological behaviour of pork loin slices

Abstract

The aim of this paper was to determine the microbiological behaviour of the fresh loin of pig packed in 70% of O₂ and 30% of CO₂ at 4^oC. Loins in slice of 1 cm were packed in bags of two different container: poliamide/polietilene for modified atmosphere and polyvinyl chloride asd pattern (normal atmosphere). The microbiological behaviour was carried out with psicotrophic microorganisms, total coliformys, fecal, fungus cont and viable yeasts, Salmonella, Lactobacillus, microorganisms anaerobes (Clostridios) and Staphylococcus aureus. Samples of slice loin and packed in modified atmosphere had a durability of 16 days at 4-6 ^oC, contrary to the sample packed in normal atmosphere which only lasted 5 days and that Lactobacillus was the gender with more capacity to grow in this product type.