Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes

Numbers of lactobacilli, psychrotrophs and anaerobes in either vacuum- or nitrogen-packed pastrami increased significantly as storage temperature was increased above -4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen-packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.

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