sensitive bacteria, like B. thermosphacta, Shewanella putrefaciens
and/or Enterobacteriaceae, multiply rapidly without any benefit for
product shelf life (Corry, 2007). In this work, these relatively high
pH values above 6.0 did not seem to be problematic for product
shelf life under MAP. In fact, lactic acid bacteria were dominant
under this type of packaging and the shelf lifewas indeed extended,
as demonstrated below.