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MEAT PRESERVATION PROCESSES.

LES PROCEDES DE CONSERVATION DE LA VIANDE.

Author(s) : OMOLOSHO D., GIRARD J. P.

Type of article: Article

Summary

BIBLIOGRAPHICAL SURVEY: 1. SUMMARY OF DIFFERENT PRESERVATION PROCESSES FOR MEAT: CHILLING, FREEZING, FREEZE-DRYING, IRRADIATION, SMOKING, CURING. 2. PARTICULAR STUDY OF DRYING: DIFFERENT OVENS, TUNNELS AND DRIERS ; EFFECT OF WATER ACTIVITY ON ENZYMIC AND OXIDATIVE RESPONSES OF LIPIDS. 3. GROWTH OF MICROORGANISMS IN A MEDIUM WITH LOW WATER CONTENT: BACTERIA, MOULDS, YEASTS, PATHOGENIC BACTERIA (SALMONELLA, ESCHERICHIA COLI, VIBRIO PARAHAEMOLYTICUS, CLOSTRIDIUM BOTULINUM, CLOSTRIDIUM PERFRINGENS, STAPHYLOCOCCUS AUREUS, ASPERGILLUS AND PENICILLIUM). (Bull. anal. CIE., FR., 37, N.9-10, 1983/09-10, 83-323-4/3/7.

Details

  • Original title: LES PROCEDES DE CONSERVATION DE LA VIANDE.
  • Record ID : 1984-0596
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 4 - n. 1
  • Publication date: 1983

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