Roast beef (cooked, chilled)

The spoilage of chill-stored vacuum-packed roast beef was dominated by lactic acid bacteria (Heterofermentative Lactobacillus spp., Leuconostoc spp.) and Enterobacteriaceae (Hafnia alvei), resulting in ‘blown pack’ spoilage and gas-forming after 6 weeks at 4 °C.

 

 

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