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of 3
pro vyhledávání: '"Caitlin Karolenko"'
Publikováno v:
Foods, Vol 12, Iss 4, p 844 (2023)
Biltong is a South African air-dried beef product that does not have a heat lethality step, but rather relies on marinade chemistry (low pH from vinegar, ~2% salt, spices/pepper) in combination with drying at ambient temperature and low humidity to a
Externí odkaz:
https://doaj.org/article/eafd5705d024473980247fc5a3d6a332
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1308 (2022)
Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Raw beef inoculated with 4-strain cocktails of either E. coli O1
Externí odkaz:
https://doaj.org/article/5310f52ab9ae4212a918589a4d6f850a
Autor:
Caitlin Karolenko, Peter Muriana
Publikováno v:
Foods, Vol 9, Iss 11, p 1570 (2020)
Salt (sodium chloride, NaCl) is commonly used in ready-to-eat (RTE) meat products such as biltong, a South African style dried beef product for flavor, enhanced moisture loss, and reduction of microbial growth. However, increased consumption of high
Externí odkaz:
https://doaj.org/article/65742a8e54ca4bb7a5ddb04c05c7e978