ShareGROWTH OF BACTERIA IN BACON CURED WITH AND WITHOUT ADDITION OF POTASSIUM SORBATE.
[In German. / En allemand.]
Author(s) : HAMMER G. F.
Type of article: Article
Summary
THE AUTHOR SUMMARISES THE RESULTS OF A STUDY OF THE EFFECT OF CURING, WITH AND WITHOUT ADDITION OF POTASSIUM SORBATE, ON THE BACTERIAL FLORA OF VACUUM-PACKED BACON, TAKEN FROM FAT AND LEAN PORK BELLY. THE EFFECT OF VACUUM-PACKAGING ON MICROORGANISM COUNT WAS MAINLY FAVOURABLE DURING THE STORAGE OF PRODUCTS 28 DAYS AT 278 K (5 DEG C). R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0185
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Brine; Vacuum; Meat; Chilling; Sorbate; Brining; Meat product; Pork; Potassium; Bacon; Packaging
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POTASSIUM SORBATE AND RECOVERY OF PECTINOLYTIC ...
- Author(s) : MYERS B. R.
- Date : 1983/06
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 6
View record
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EFFECT OF DIFFERENT PACKAGING FILMS AND VACUUM ...
- Author(s) : WAGNER M. K.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 9
View record
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POTASSIUM SORBATE EFFECT ON PIGMENT CONCENTRATI...
- Author(s) : LANARI M. C., ZARITZKY N. E.
- Date : 1988
- Languages : English
View record
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SHELF LIFE STUDIES OF VACUUM PACKAGED BACON TRE...
- Author(s) : CALDERON C., COLLINS-THOMPSON D. L., USBORNE W. R.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 4
View record
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HOT CURING OF BACON.
- Author(s) : WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
View record