authors: Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
title:THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
keywords: packaging, microbiology, quality, sausages, shelf life
abstract: The influence of storage parameters and used plastic wraps onto microbial quality some vacuum packaged sausages was investigated. The sausages were vacuum packaged with the use typical (PA/PE) and thermoshrinkable (Cryovac) polymer films and next kept for 4-5 weeks in 4°C temperature. Microbial quality was estimated for prepared samples after every next week of storage. None of estimated samples satisfied requirements of standard norm of 3 weeks storage (shelf life declared by producers). No statistical significant influence of kind of the used polymer films was found.