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Issue 3 (2) 2004 pp. 37-44

Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski

THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES

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.
Keywords: packaging, microbiology, quality, sausages, shelf life
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/5_2_2004.pdf

For citation:

MLA Danyluk, Bożena, et al. "THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES." Acta Sci.Pol. Technol. Aliment. 3.2 (2004): 37-44.
APA Danyluk B.,Gajewska-Szczerbal H.,Pyrcz J.,Kowalski R. (2004). THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES. Acta Sci.Pol. Technol. Aliment. 3 (2), 37-44
ISO 690 DANYLUK, Bożena, et al. THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2004, 3.2: 37-44.