INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

Autor:	Jana Kopčeková, Kristína Kulichová, Lucia Zeleňáková
Jazyk:	angličtina
Rok vydání:	2010
Předmět:	microbiological safety soft meat product total count of microorganisms Nutrition. Foods and food supply TX341-641
Zdroj:	Potravinarstvo, Vol 4, Iss 3, Pp 69-73 (2010)
Druh dokumentu:	article
ISSN:	1338-0230 1337-0960
DOI:	10.5219/20
Popis:	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, Enterobacteriaceae and coliforms. The results shown that the strongest growth of microorganisms was recorded at the 21st storage day of ham at 2 to 6 °C. It is essential to keep the cold chain and to comply with the requirements set by the manufacturer. doi:10.5219/20
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/f7577b6708974fef915e24c55457f221 Zobrazit plný text záznamu View record in DOAJ