Effect of Different Packaging Films and Vacuum on the Microbiology of Bacon Cured with or without Potassium Sorbate

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.