Gill C O, Penney N
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Sci. 1986;18(1):41-53. doi: 10.1016/0309-1740(86)90065-3.
Normal-pH (5·5-5·7) and high-pH (> 6·0) beef cuts of 500g were vacuum packaged in polyvinylidene chloride (PVDC), metalized polyester or aluminium foil laminates, or in foil laminate packs inflated with 1 litre of CO(2). During storage at + 1°C. vacuum packaged cuts developed spoilage floras of lactobacilli and enterobacteria; cuts stored under CO(2) developed floras of lactobacilli alone. Floras on all high-pH vacuum packaged cuts approached maximum numbers after 6 weeks' storage. At this time, cuts in PVDC laminate showed early symptoms of spoilage, but such symptoms did not develop in other vacuum packaged high-pH cuts until 9 or more weeks. Similarly, normal-pH cuts in PVDC film showed spoilage symptoms at 12 weeks, but such symptoms did not develop in other vacuum packaged normal-pH cuts until 15 weeks. Both normal- and high-pH cuts packaged under CO(2) were unspoiled at 15 weeks.
将500克pH值正常（5.5 - 5.7）和高pH值（> 6.0）的牛肉块用聚偏二氯乙烯（PVDC）、镀金属聚酯或铝箔层压材料进行真空包装，或装入充有1升二氧化碳的箔层压包装中。在1°C储存期间，真空包装的牛肉块出现了乳酸菌和肠杆菌的腐败菌群；在二氧化碳环境下储存的牛肉块仅出现了乳酸菌菌群。所有高pH值真空包装的牛肉块在储存6周后菌群数量接近最大值。此时，PVDC层压包装中的牛肉块出现了早期腐败症状，但其他真空包装的高pH值牛肉块直到9周或更长时间才出现此类症状。同样，PVDC薄膜包装的正常pH值牛肉块在12周时出现腐败症状，但其他真空包装的正常pH值牛肉块直到15周才出现此类症状。在二氧化碳环境下包装的正常pH值和高pH值牛肉块在15周时均未腐败。
