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Comparative estimation of cooling and bacteriological status of pasteurized canned poultry meat.

[In Polish. / En polonais.]

Author(s) : RYWOTYCKI R.

Type of article: Article

Summary

Investigations concerned raw turkey meat used for canned food production, seasonal effects on the temperature of cooling water and its consumption, as well as time of net-flow cooling of pasteurized canned poultry meat with diversified tin container caliber and substance in conversion to 1 ton of product in comparison to cooling in close circuit autoclave. The seasonal effect of the year of production on the canned food shelf life and suitability for consumption were studied considering bacteriological status after 90, 120, 150 and 180 days after production.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 2002-0270
  • Languages: Polish
  • Source: Chlodnictwo - vol. 35 - n. 8
  • Publication date: 2000/08
  • Document available for consultation in the library of the IIR headquarters only.

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