ShareEFFECT OF ELECTRICAL STIMULATION ON THE BACTERIOLOGICAL QUALITY OF VACUUM-STORED BEEF.
EFFET DE LA STIMULATION ELECTRIQUE SUR LA QUALITE BACTERIOLOGIQUE DES VIANDES DE BOEUF CONSERVEES SOUS VIDE.
Author(s) : MONTEL M. C., LABADIE J., DUBERTRAND B.
Type of article: Article
Summary
THE HIGH VOLTAGE ELECTRICAL STIMULATION OF BEEF CARCASSES DOES NOT AFFECT THE BACTERIOLOGICAL QUALITY OF MEAT AFTER STORAGE UNDER VACUUM AT 277 K (4 DEG C). IN FACT, MAIN MICROBIAL FLORA COUNTS (TOTAL FLORA, PSEUDOMONAS, MICROBACTERIUM, LACTOBACILLI) ARE THE SAME ON THE THREE MUSCLES TESTED, EITHER STIMULATED OR NOT. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188494.
Details
- Original title: EFFET DE LA STIMULATION ELECTRIQUE SUR LA QUALITE BACTERIOLOGIQUE DES VIANDES DE BOEUF CONSERVEES SOUS VIDE.
- Record ID : 1985-0609
- Languages: French
- Source: Viandes Prod. carnés - vol. 5 - n. 2
- Publication date: 1984
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Lactobacillus; Meat; Chilling; Beef; Pseudomonas; Electrical stimulation
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