Effect of protective cultures and different modified atmosphere packaging on Listeria innocua growth and on sensory properties in sliced cured-smoked pork loin

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Vaz Velho, M.
Casquete, R.
Silva, J.
Castro, S.
Pinto, R.
Jácome, S.
Fonseca, S.
Pinheiro, R.
Teixeira, P.
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International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
Iowa State University Conferences and Symposia

The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.


This study aims to evaluate the antimicrobial effect of two protective cultures combined with different modified atmosphere packaging (MAP) systems on Listeria innocua growth in sliced ready-to-eat pork loin, a Portuguese traditional cured-smoked product (Lombo). Two protective lactic acid (LAB) cultures - Lactobacillus sakei ST153 and BLC35 (CHR Hansen) were tested for their ability against L. innocua 20130c growth (as a surrogate for L. monocytogenes) in sliced “lombo” packed in two MAP conditions, (20%CO2/80%N2 and 40%CO2/60%N2) and stored at 5oC. The influence of MAP and protective cultures in the sensory characteristics of the product was also evaluated by semi-trained panel of fifteen judges. The MAP affected the growth of L. innocua, the Listeria population decreasing 3 log CFU/g after 120 days of storage at 5oC. In samples containing protective cultures a reduction of 1–2 log CFU/g in counts of L. innocua was observed after 12 hours. At the end of storage results indicated that L. sakei ST 153 was more efficient than BLC35 culture on inhibiting L. innocua growth and this inhibition was enhanced by MA (40%CO2/60%N2). Results of sensory evaluation showed that oiliness, hardness, succulence, and characteristic taste attributes of “lombo” decreased during storage whereas the bitter taste increased in both LAB applications and no significant differences between LAB cultures or MAP conditions were found.

Thu Jan 01 00:00:00 UTC 2015