ShareBacteriology of hot and cold boned pork preblends.
Author(s) : DELAQUIS P. J., GARIEPY C., DUSSAULT F.
Type of article: Article
Summary
The article deals with the microbiological behaviour of minced pork meat, which has been either hot or cold boned, and salted. The effects of hot and cold boning are studied. Conclusions are drawn.
Details
- Original title: Bacteriology of hot and cold boned pork preblends.
- Record ID : 1993-2697
- Languages: English
- Source: Journal of Food Protection - vol. 55 - n. 11
- Publication date: 1992/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cold boning; Mince; Microbiology; Meat; Chilling; Pork; Hot boning
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- Author(s) : BENTLEY D. S.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 11
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Hot and cold cutting techniques: comparative ev...
- Author(s) : CHIZZOLINI R., DELBON G., ROSA P., NOVELLI E., BALDINI P., PAROLARI G., BARBUTI S.
- Date : 1992/11
- Languages : English
- Source: Fleischwirtschaft - vol. 72 - n. 11
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Hot-boning and acid decontamination: a technolo...
- Author(s) : MATHIEU A. M., HOOF J. van
- Date : 1992/06
- Languages : English
- Source: Fleischwirtschaft - vol. 72 - n. 6
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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CON...
- Author(s) : NEWSOME R. L.
- Date : 1987
- Languages : English
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PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS....
- Author(s) : BRASINGTON C. F., STIFFLER D. M., STERMER R. A.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
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