Cooked Ham With 39-Day Shelf Life Possible


	Cooked Ham With 39-Day Shelf Life Possible

thisnamecantbetaken

9-6-2007 7:31 AM

433 views

tags:

food, bacteria, consumer, ham, meat, health

thisnamecantbetaken says:

Lactobacillus-treated ham? Hmm... can I have a beer to wash it all down with? Ugh.

2 Comments |

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9-6-2007 10:34 AM

debbyski

Maybe several beers TN

9-6-2007 4:49 PM

Lifestar

Bloody Hells!! The things they'd have us eat...

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/8333c1be-69ac-4675-afc5-69e7a2180328/AA74E5B0-2EE4-4E55-9253-918A08C536FE/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.physorg.com/news108145603.html" href="http://www.physorg.com/news108145603.html" style="font-size: 11px;">www.physorg.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.physorg.com/news108145603.html"><H1>Cooked ham with 39-day shelf life possible</H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.physorg.com/news108145603.html"><DIV> 
"Many dairy products such as cheeses and yogurts and some fermented meat products already use lactic acid producing bacteria to protect and preserve their products and we know these are acceptable to consumers in terms of taste," said Roisin Lagan of Northern Ireland's College of Agriculture, Food & Rural Enterprise. "We investigated the possibility of extending the shelf life of cooked and sliced ham by treating it with a protective culture of Lactobacillus sakei, a common lactic acid producing bacterium."
</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.physorg.com/news108145603.html"><DIV>The researchers found the commercially cured and then Lactobacillus-treated meat not only had a longer shelf life, it was rated by an untrained panel of consumers as tastier, with a better texture and overall more acceptability, than conventionally treated ham.
</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.physorg.com/news108145603.html">"This means that we have found a reliable and cost effective way of developing a tasty ham product with a maximum shelf life of 39 days when stored at 4 C (39.2 degrees Fahrenheit),"</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/AA74E5B0-2EE4-4E55-9253-918A08C536FE/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>