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Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.

Author(s) : HANEKLAUS A. N., HARRIS K. B., MÁRQUEZ-GONZÁLEZ M., et al.

Type of article: Article

Summary

Large meat products tend to be difficult to cool in compliance with US Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) stabilization microbiological standards. The authors investigated large hams and large uncured beef rounds with respect to USDA-FSIS guidance, and focused on Clostridium perfringens. Curing ingredients exerted an inhibitory effect on the growth of C. perfringens. The long cooling times required for these products were quantified.

Details

  • Original title: Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.
  • Record ID : 30001769
  • Languages: English
  • Subject: Regulation
  • Source: Journal of Food Protection - vol. 74, n. 1 - vol. 74, n. 1
  • Publication date: 2011/01

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