ShareShelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure.
Author(s) : ANANTH V., DICKSON J. S., OLSON D. G., et al.
Type of article: Article
Summary
The best conditions of time, temperature and pressure were determined during experiments performed on inoculated fresh pork loin. Conditions are different for Salmonella typhimurium and Listeria monocytogenes. Samples were examined with or without cooking; color and organoleptic qualities were evaluated.
Details
- Original title: Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure.
- Record ID : 2000-1994
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 12
- Publication date: 1998/12
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Food; Safety; Microorganism; Meat; Treatment; Quality; Pork
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- Source: Journal of Food Protection - vol. 61 - n. 10
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