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Résumé :
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Unsliced beef pastrami, reformulated ham and bologna held at 6 degrees C were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and Vacuum packaged. Packages of sliced meats were field at 6 degrees C for another 7, 12, 17 or 21 days, opened and analyses made for total bacteria, lactic acid bacteria, Enterobacteriaceae and Brochothrix thermosphacta. The maximum storage interval was 42 days; half this period unsliced, the remainder as repacked slices. Numbers of bacteria on pastrami were significantly greater than on ham and bologna (pastrami > ham > bologna) with the lactic acid bacteria dominating in all products. As unsliced meats approached their best before date, insignificant increases were generally noted for numbers of lactic bacteria, Enterobacteriaceae and B. Thermosphacta. During subsequent storage of slices under vacuum, numbers of total and lactic bacteria increased exponentially at the same rate while B. Thermosphacta growth was significantly slower.
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