Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.

AIMS

Development of a predictive model for the determination of the shelf life of modified atmosphere-packed (MAP) cooked sliced ham in each step of the cold chain.

METHODS AND RESULTS

The growth of lactic acid bacteria (LAB), as well as the development of the total viable count and changes of sensory and pH value parameters in MAP cooked sliced ham, stored under different constant temperature conditions from 2 to 15 degrees C was investigated. As a result of the measurements, the end of the shelf life could be considered as the time when LAB reach more than 7 log(10) CFU g(-1). Different primary and secondary models were tested and analysed to find the best way to calculate the shelf life. For primary modelling, the modified Gompertz Function and the modified Logistic Function were compared. There was no substantial difference between either model. The effect of temperature on the growth rate was modelled by using the Arrhenius and the Square root model, whereas the Arrhenius equation gave a better result. A combination of the primary and secondary model was used for shelf-life prediction under dynamic conditions. This combination showed the best prediction of microbial counts using the modified Logistic model and the Arrhenius equation.

CONCLUSIONS

With the developed model, it is possible to predict the shelf life of MAP cooked sliced ham based on the growth of LAB under different temperature conditions.

SIGNIFICANCE AND IMPACT OF THE STUDY

The developed model can be used to calculate the remaining shelf life in different steps of the chain. Thus, it can deliver an important contribution to improve food quality by optimizing the storage management.