Malavé León, Ana M.
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Publication Determinación del largo de vida útil de masitas de cerdo marinadas y empacadas al vacío(2006) Malavé León, Ana M.; Orellana Feliciano, Lynette E.; College of Agricultural Sciences; Negrón de Bravo, Edna; Santana Nieves, Carmen S.; Food Science and Technology Program; Vargas, María M.Changes in life style and nutritional habits have promoted the production of pork meat with lesser fat content. Also, new alternatives for meat products are being sought for added value products. The objective of this study was to determine the shelf-life of pork cuts marinated and vacuum-packed. For the shelf-life study, the growth of anaerobic microorganisms, coliforms/𝘌. 𝘤𝘰𝘭𝘪, molds and yeast, 𝘗𝘴𝘦𝘶𝘥𝘰𝘮𝘰𝘯𝘢𝘴 spp., in addition to the pathogenic microorganism 𝘠𝘦𝘳𝘴𝘪𝘯𝘪𝘢 𝘦𝘯𝘵𝘦𝘳𝘰𝘤𝘰𝘭𝘪𝘵𝘪𝘤𝘢 were determined. The pH, water activity (a𝘸) and color were measured to evaluate physicochemical characteristics and quality of the product. The pork cuts before marination, spices and finish product at 0, 1, 4, 8, 12, 16, 20, 24, 26 and 34 days were evaluated. The experiment was repeated in three occasions. During the sampling period the pH and water activity did not undergo significant changes; the average pH of finished product was 5.90 and the water activity 0.991. In addition, the color of the meat was acceptable throughout the sampling period. The shelf life of the pork cuts marinated and vacuum packed was 34 days at 4°C. The shelf-life of fresh pork products is relatively short, therefore increasing shelf-life using techniques value-added has become a commercial necessity that allow new products development from and fresh meat commercialization of fresh products to greater geographic areas.