ABSTRACT
Studies were done to determine the effects of packaging films and vacuum levels on the microbiology of bacon cured with nitrite or a combination of nitrite and sorbate in the curing salt mixture. High and low oxygen barrier films were used along with high and low vacuum levels for packaging systems. Growth of mesophilic, psychrotrophic and lipolytic organisms was restricted most with the combination of high barrier-high vacuum treatment. Vacuum level was more important than type of film in retarding bacterial growth as storage time progressed up to 28 d at 5°C. Sorbate combined with nitrite was more inhibitory than nitrite with no sorbate in the cure.
ABSTRACT
Fat- and lean-grade hog bellies were used to evaluate the microbiology of bacon cured with either 40 ppm of nitrite +0.26% of potassium sorbate or 120 ppm of nitrite with no potassium sorbate. Bacon slices were inoculated to provide an initial representative flora of 105-106 organisms per g of meat. Bacon was packaged in high barrier film with high vacuum (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of mesophilic, psychrotrophic and lipolytic organisms. In general, the 40 ppm of nitrite + 0.26% of potassium sorbate cure provided greater bacterial inhibition (especially in fat bacon) than did the nitrite cure. Lactobacillus and Bacillus were the most common isolates characterized.
