Vacuum-packaging of bovine edible offal

摘要: Abstract Edible offals are relatively perishable and may be frozen before leaving the abattoir, commanding a lower price on wholesale market than fresh offals. Investigations described in which range of was vacuum-packaged an effort to extend shelf-life material. Several visits two abattoirs revealed that their after chilling were generally rather poor microbiological quality, partly due handling practices and, one inadequate chilling. Reductions initial microbial load hearts tongues achieved by immersion water at 90°C, or with 100 ppm free chlorine 1 % (v/v) lactic acid. However, these treatments offered no advantage over good production methods extending safe storage period vacuum-package. When produced under normal conditions 2–3 weeks 1°C ± 1° allowed subsequent 3–4 days air 4°C. Offals low numbers contaminants gave possibility 1–2 longer A detailed investigation organisms growing liver showed flora developed during storage, but this did not inhibit potential spoilage such as Pseudomonas Alteromonas.