| Autor: |
Murphy RY; Department of Biological and Agricultural Engineering, University of Arkansas, Arkansas 72701, USA. rymurph@uark.edu, Driscoll KH, Duncan LK, Osaili T, Marcy JA |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 2004 Mar; Vol. 67 (3), pp. 493-8. |
| DOI: |
10.4315/0362-028x-67.3.493 |
| Abstrakt: |
Chicken leg quarters were injected with 0.1 ml of the cocktail culture per cm2 of the product surface area to contain about 7 log(CFU/g) of Salmonella. The inoculated leg quarters were processed in an air/steam impingement oven at an air temperature of 232 degrees C, an air velocity of 1.4 m/s, and a relative humidity of 43%. The endpoint product temperatures were correlated with the cooking times. A model was developed for pathogen thermal lethality up to 7 log(CFU/g) reductions of Salmonella in correlation to the product mass (140 to 540 g) and cooking time (5 to 35 min). The results from this study are useful for validating thermal lethality of pathogens in poultry products that are cooked via impingement ovens. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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