| Autor: |
Morgan, Arthur I., Radewonuk, E. Richard, Scullen, O. Joseph |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov-Dec96, Vol. 61 Issue 6, p1216-1218, 3p, 6 Charts, 1 Graph |
| Abstrakt: |
The article presents a study on the pasteurization of meat. Meat can be surface pasteurized without cooking the surface. The best treatment for chicken meat was 145 degrees Celsius steam for 25 milliseconds. The treatment must be preceded and followed by vacuum treatments. The device used a rotor-stator developed to close the chamber, admit vacuum, steam flush, steam treat, vacuum cool and open the chamber. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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