ShareMEAT 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
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Irradiation; Freeze-drying; Microbiology; Meat; Chilling; Process; Dehydration; Freezing; Water; Water activity
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