Share

High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.

Author(s) : YUSTE J., PLA R., CAPELLAS M., et al.

Type of article: Article

Summary

Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65 °C) and later stored at 2 and 8 °C for 18 weeks. Microbial counts were determined 1 day and 3, 6, 9, 12, 15 and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85 °C for 40 min. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.

Details

  • Original title: High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.
  • Record ID : 2001-2312
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 8
  • Publication date: 2000/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing