ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2004, 2 (39),  46 - 58

TADEUSZ SZMAŃKO, ZBIGNIEW DUDA, JAROSŁAW SZCZEPAŃSKI, EWA DWORECKA

THE IMPACT OF LONG-TERM STORAGE OF PROCESSED MEAT PRODUCTS UNDER VARYING CONDITIONS ON THE MICROBIAL CONTAMINATION AND INTRAMUSCULAR FAT DETERIORATION

S u m m a r y

The objective of the investigation was to evaluate the bacterial contamination and storage-induced changes in the lipids of smoked meat products stored in an non-barrier parchment package. Meat products (ham, collar, streaky bacon) have been stored as cured semi-products at a near cryoscopic temperature (-3ºC) for 4 weeks and at a temperature of -18ºC for 4 and 8 weeks. Additionally, the experimental material has been stored as a final product at a temperature in two different ranges (-3ºC, -18ºC), for 4 and 8 weeks. After the storage, semi-products were smoked and scalded. The bacterial pollution of smoked meat products was once more evaluated after the additional seven-day storage in a refrigerator (3ºC). The investigation results of the meat products stored 4 and 8 weeks at a near cryoscopic temperature and under the freezing conditions do not confirm the appearance of any pathogens, no pathogens were found in those products after the additional 7 day storage in a refrigerator (3ºC) either.

The eight-week storage of meat products at a cryoscopic temperature or under the freezing conditions do not cause any substantial disqualifying oxidation and hydrolytic changes in lipids.

Key words: meat products, storage, microbiological contamination, changes in lipids