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Microbiological, physicoehemical and organoleptic changes in luncheon meat during an annual period


, : Microbiological, physicoehemical and organoleptic changes in luncheon meat during an annual period. Prace Inst I Lab Badawczych Przemyslu Spozywczego 12(2): 59-71

Microbiological, physico-chemical and organoleptic evaluations of luncheon-meat cans were carried out. Preserved products from good raw material were of good quality after 12 mo. refrigerated storage and after 6[long dash]9 mo. at room-temperature. The organoleptic quality of the preserves (aroma, color and flavor) was the highest after 4 mo. storage. The increase of the organoleptic quality and color retention of preserves as well as the decrease of the total content of bacteria, and the increase of nitrate content with the simultaneous decrease of nitroso-pigment content during storage require further investigations.

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