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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EFFECTS OF MEAT TYPE, STORAGE TIME AND TEMPERAT...
- Author(s) : BENTLEY D. S.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 11
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EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY...
- Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
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RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COL...
- Author(s) : HUFFMAN D. L.
- Date : 1984
- Languages : English
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EFFECTS OF ANTIOXIDANTS ON VISUAL AND PALATABIL...
- Author(s) : CLARKE A. D.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
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COMPARISON OF CHANGES IN PORCINE AND BOVINE MUS...
- Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
- Date : 1984/11
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 11
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