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Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared with pasteurized beef.

Qualità di hamburger sottovuoto preparati da carne bovina pastorizzata.

Author(s) : SARLI T., COSTANZO N., DI FILIPPO F., et al.

Type of article: Article

Summary

Two lots of hamburgers were prepared from beef meat in a CE approved establishment. For each lot, the meat was divided into two batches one of which was pasteurized by immersion in water at 85°C for 60 seconds before grinding. Hamburgers were vacuum packed, stored at 2°C and examined at regular intervals for their microbiological and physico-organoleptic characteristics. Data obtained showed similar microbiological and organoleptic profiles for both the pasteurized and unpasteurized products.

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Pages: 749-752

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Details

  • Original title: Qualità di hamburger sottovuoto preparati da carne bovina pastorizzata.
  • Record ID : 2007-2701
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 46 - n. 471
  • Publication date: 2007/07

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