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EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL QUALITY OF WASHED MECHANICALLY RECOVERED MEAT.

Author(s) : PELAEZ C., ARROYO E., JIMENEZ COLMENERO F.

Summary

WASHING REDUCES THE MICROORGANISM CONTENT OF MECHANICALLY RECOVERED MEAT (MRM) AND HAS A DETERMINING ACTION ON THE EFFECT OF FREEZING ON TOTAL FLORA. DURING FROZEN STORAGE, WASHING GENERALLY RESULTS IN A GREATER DECREASE IN THE MICROORGANISM COUNT, MAINLY OF SULFITE-REDUCING ANAEROBICS AND PATHOGENIC STAPHYLOCOCCI. MRM HAS A LOWER EMULSIFYING CAPACITY. OXIDATIVE RANCIDITY SHOWS SIMILAR RESULTS.

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Pages: 439-445

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Details

  • Original title: EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL QUALITY OF WASHED MECHANICALLY RECOVERED MEAT.
  • Record ID : 1985-2004
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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