SALT CURE AND DRYING-TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY-CURED HAMS

Autor:	W. J. Zimmermann
Rok vydání:	1971
Předmět:	Animal science Drying time Brining Trichinella spiralis Immunology Biology biology.organism_classification Dry cured Food Science
Zdroj:	Journal of Food Science. 36:58-62
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1971.tb02033.x
Popis:	SUMMARY– An official USDA dry-cure ham processing procedure was evaluated for efficacy in devitalizing trichinae. The procedure consisted basically of a 40-day salt cure followed by 10 days of drying at 95° F or above. Within the cure period, marked loss of viability was noted only for trichinae in muscle with brine concentrations approaching 8%. The drying temperature was the critical factor in devitalizing trichinae. 28 days' cure followed by 6 days of drying at 98° F destroyed viability of all parasites regardless of brine concentration. Other effective drying time-temperature combinations included: 125° F-4 days; 70° F-35 days and 40°F-190 days.
Databáze:	OpenAIRE
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