Effect of storage time/packaging on quality of lamb pâté

Researchers at the Federal University of Paraiba in Brazil evaluated the effect of storage time and packaging on the microbiological, physicochemical and sensory characteristics of lamb pâté.
They found that the pâté showed no microbial growth throughout the storage period, although its shelf life was limited due to the decrease in acceptability of sensory attributes. All physicochemical parameters were affected by the storage time, especially instrumental texture. No differences were found between the two packaging systems for microbial and sensory quality in the storage conditions in this study. An article about the research is published in Food Packaging and Shelf Life.
Click here for an abstract of the article.

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