ShareMicrobiological evaluation of ground pork prepared and stored using the sous vide method of food processing.
Author(s) : OLLINGER-SNYDER P., MATTHEWS M. E., UNKLESBAY N.
Type of article: Article
Summary
Determination of bacterial quality of vacuum packed meat pies, with or without soy. Analysis of microflora, pH, water and fat content during cold storage for 3 weeks.
Details
- Original title: Microbiological evaluation of ground pork prepared and stored using the sous vide method of food processing.
- Record ID : 1996-2315
- Languages: English
- Source: J. Foodserv. Syst. - vol. 8 - n. 3
- Publication date: 1995
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Vacuum; Meat; Treatment; Pork; Cold storage
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