Share

MICROBIOLOGICAL CHARACTERISTICS OF BEEF TONGUES AND LIVERS AS AFFECTED BY TEMPERATURE-ABUSE AND PACKAGING SYSTEMS.

Author(s) : ROTHENBERG C. A., BERRY B. W., OBLINGER J. L.

Type of article: Article

Summary

BEEF LIVERS AND TONGUES WERE EVALUATED: (A) INITIALLY FOLLOWING SLAUGHTER, (B) IMMEDIATELY FOLLOWING THE FROZEN STORAGE PERIOD OF 2-4 WEEKS AT 244 K (-29 DEG C) AND (C) FOLLOWING A SIMULATED SHIPPING-TEMPERATURE ABUSE OF 24 H AT 295-301 K (22-28 DEG C) FOLLOWED BY 13 DAYS OF STORAGE AT 272 + OR -0.5 K (-1 + OR -0.5 DEG C). GENERALLY, NEITHER FREEZING NOR TEMPERATURE-ABUSE HAD A SIGNIFICANT EFFECT ON STAPHYLOCOCCUS AUREUS AND CLOSTRIDIUM PERFRINGENS. VACUUM-PACKAGED BEEF TONGUES AND LIVERS HAD LOWER BACTERIAL COUNTS THAN DID EITHER NAKED OR POLYVINYL CHLORIDE FILM-WRAPPED PRODUCTS.

Details

  • Original title: MICROBIOLOGICAL CHARACTERISTICS OF BEEF TONGUES AND LIVERS AS AFFECTED BY TEMPERATURE-ABUSE AND PACKAGING SYSTEMS.
  • Record ID : 1983-0544
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 6
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing