ShareAssessment of the hygienic efficiencies of two commercial processes for cooling pig carcass.
Author(s) : GILL C. O., JONES T.
Type of article: Article
Summary
The temperature change in conventionally-chilled carcasses is analyzed. Temperatures are recorded, processed and used in models simulating the growth of E. coli and pseudomonad psychrotrophs. Exposure to chilled air improves the efficiency of the chilling process from a hygiene point of view.
Details
- Original title: Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcass.
- Record ID : 1994-0343
- Languages: English
- Source: Food Microbiol. - vol. 9 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Microbiology; Meat; Chilling; Air; Pseudomonas; Process; Pork; Performance; Hygiene; Escherichia
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Use of a temperature function integration techn...
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- Date : 1995/05
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 5
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EFFECT OF FAT CONTENT ON THE CHILLING PROCESS O...
- Author(s) : EMBLIK E.
- Date : 1987/01
- Languages : German
- Source: Temp. Tech. - vol. 25 - n. 6A
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EVALUATION OF THE HYGIENIC EFFICIENCY OF OFFAL ...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1985
- Languages : English
- Source: Food Microbiol. - vol. 2 - n. 1
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USE OF A TEMPERATURE FUNCTION INTEGRATION TECHN...
- Author(s) : GILL C. O., HARRISON J. C. L., PHILLIPS D. M.
- Date : 1991
- Languages : English
- Source: Food Microbiol. - vol. 8 - n. 2
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Application of a temperature function integrati...
- Author(s) : GILL C. O., JONES S. D. M., TONG A. K. W.
- Date : 1991/09
- Languages : English
- Source: Journal of Food Protection - vol. 54 - n. 9
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