Chilled and frozen storage 213 8 -4° 0 Storage time(days) Fig. 10.3 Growth of psychrotroph counts(logo cfug" )on vacuum-packed cubed ork at-4. 0, 3 and 7"C(source: Lee et al., 1985) 口-4° 0° 旦 口3°c ■7°c Storage time(days) Fig 10.4 Drip loss from vacuum-packed cubes of pork stored at-4.0.3 and 7C (source: Lee et aL., 1985) packed under CO2 spoiled after 5.5 weeks storage at 3C. Growth of Bro- chothrix thermosphacta was suppressed when the pork was stored under CO2 at -15C. Growth of Enterobacteriaceae caused gross spoilage of an increasing proportion of cuts between 18 and 26 weeks. Until spoilage occurred, the eating quality of the pork was little affected by the length of storage. In audits carried out in New Zealand to improve the shelf-life of vacuun cked chilled lamb, changing the chilling practice was found to have the largest effect(Gill, 1987). It was found that the significance of the relatively small numbers of organisms added to carcasses during dressing was greatl magnified by their growth during carcass cooling. Small changes to the chilling practices alone extended the storage life by up to 50%. The length and conditions used during ageing can also affect the storage life of meat Nortje and Shaw, 1989). Beef loin steaks from primals that had been agedpacked under CO2 spoiled after 5.5 weeks storage at 3 °C. Growth of Bro￾chothrix thermosphacta was suppressed when the pork was stored under CO2 at -1.5 °C. Growth of Enterobacteriaceae caused gross spoilage of an increasing proportion of cuts between 18 and 26 weeks. Until spoilage occurred, the eating quality of the pork was little affected by the length of storage. In audits carried out in New Zealand to improve the shelf-life of vacuum￾packed chilled lamb, changing the chilling practice was found to have the largest effect (Gill, 1987). It was found that the significance of the relatively small numbers of organisms added to carcasses during dressing was greatly magnified by their growth during carcass cooling. Small changes to the chilling practices alone extended the storage life by up to 50%. The length and conditions used during ageing can also affect the storage life of meat (Nortjé and Shaw, 1989). Beef loin steaks from primals that had been aged Chilled and frozen storage 213 10 8 6 4 2 0 0 7 14 21 28 Storage time (days) –4°C 0 °C 3°C 7°C Log cfu g–1 Fig. 10.3 Growth of psychrotroph counts (log10 cfu g-1 ) on vacuum-packed cubed pork at -4, 0, 3 and 7 °C (source: Lee et al., 1985). 5 4 3 2 1 0 0 7 14 21 28 Storage time (days) –4°C 0 °C 3 °C Drip loss (%) 7°C Fig. 10.4 Drip loss from vacuum-packed cubes of pork stored at -4. 0. 3 and 7 °C (source: Lee et al., 1985)