publication . Article . 2010

INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

Lucia Zeleňáková; Kristína Kulichová; Jana Kopčeková;
Open Access English
  • Published: 01 Jul 2010 Journal: Potravinarstvo, volume 4, issue 3, pages 69-73 (issn: 1338-0230, eissn: 1337-0960, Copyright policy)
  • Publisher: HACCP Consulting
Abstract
<p><span style="font-size: 10.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: SK; mso-fareast-language: SK; mso-bidi-language: AR-SA;">The aim of the topic was to analyze the microbiological quality of soft meat products (ham sausage) in relation to the retention period. We focused on the determination of total count of microorganisms, <em style="mso-bidi-font-style: normal;">Enterobacteriaceae </em>and coliforms. The results shown that the strongest growth of microorganisms was recorded at the 21st storage day of ham at 2 to 6 &deg;C. It is essential to keep the cold chain and to comply with the requir...
Persistent Identifiers
Subjects
free text keywords: microbiological safety, soft meat product, total count of microorganisms, Food Science, lcsh:Nutrition. Foods and food supply, lcsh:TX341-641, Biology, Microorganism, Microbiological quality, Cold chain, Total count, Retention period
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