Services on Demand
Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
TERRA, Nelcindo Nascimento; FREITAS, Renato João Sossela de and CICHOSKI, Alexandre José. Water activity, pH, moisture and growth of Staphylococcus xylosus during processing and storage of cured, matured and fermented pork shoulder. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.4, pp.756-760. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612007000400014.
Ten boned and skinned pork butts weighing about 1.6 kg were injected with brine (20% w.v -1) containing a pure culture of Staphylococcus xylosus, and were stored for 30 days in a chamber with controlled moisture (45 to 55%) and temperature (4 to 9 °C). After this period, the butts were vacuum-packed and stored at 10 °C for 120 days. Samples were taken in triplicate during processing and storage from the surface and internal parts of the cuts to test for water activity, pH, moisture and plate counting of pure culture, in order to characterize and associate the processed product with other fermented meat products. The internal moisture and pH of the cured, matured and fermented pork butts during storage fell within the range recommended for cured ham. The culture added to the product showed a better development in the internal portion of the pork cuts. The recommended storage temperature for the product was found to be 5 to 10 °C, since the pH values were higher than 5.2 and water activity lower than 0.91.
Keywords : pork shoulder butt; pure culture; water activity; pH; moisture.