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EFFECT OF THE COMPONENTS OF BRINE MIXTURE ON THE MICROBIOLOGICAL QUALITY OF MECHANICALLY BONED MEAT.

[In Polish. / En polonais.]

Author(s) : KOLOZYN-KRAJEWSKA D., WASILEWSKI S., MARJANSKA J.

Type of article: Periodical article

Summary

MECHANICALLY BONED PORK MEAT WAS CURED IN A SOLUTION CONTAINING 2% SODIUM CHLORIDE, 0.08% ASCORBIC ACID AND 0.006% SODIUM NITRITE (IN WEIGHT). THIS MIXTURE PROVIDES A SUITABLE LEVEL OF COLOURING AGENT RESPONSE AFTER 2 HRS, BUT HAS NO EFFECT ON THE GROWTH OF MICROORGANISMS AT 275-277 K (2-4 DEG C). (Bull. anal. Publ. tech. écon. pol., PL., N 1, 1984, 104-105, 26667.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1985-1111
  • Languages: Polish
  • Source: Med. weter. - n. 6
  • Publication date: 1983

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