ShareSURVIVAL OF SALMONELLA KENTUCKY IN FROZEN MINCED PORK, BEEF AND LAMB.
Author(s) : SHERIDAN J. J.
Type of article: Article
Summary
THE DECREASE IN SURVIVAL OF SALMONELLA KENTUCKY IN MINCED PORK, BEEF AND LAMB FROZEN TO 238 K(-35 DEG C) WAS DETERMINED OVER A TEN-WEEK PERIOD. SURVIVAL OF THE ORGANISM WAS SIMILAR IN PORK AND BEEF AND LOWER IN LAMB. THIS DIFFERENCE REFLECTS THE GREATER CRYOPROTECTIVE PROPERTIES OF PORK AND BEEF. SURVIVAL AS A FUNCTION OF TIME DECLINED MORE RAPIDLY IN LAMB THAN IN PORK OR BEEF.
Details
- Original title: SURVIVAL OF SALMONELLA KENTUCKY IN FROZEN MINCED PORK, BEEF AND LAMB.
- Record ID : 1983-1387
- Languages: English
- Source: Ir. J. Food Sci. Technol. - vol. 6 - n. 2
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Salmonella; Mince; Lamb; Meat; Beef; Pork; Freezing
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- Author(s) : SCHMIDT U.
- Date : 1985
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 88
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MULTIPLICATION DES SALMONELLA DANS LA VIANDE HA...
- Author(s) : CATSARAS M., GREBOT D.
- Date : 1985
- Languages : French
- Source: Bull. Acad. vét. Fr. - vol. 58 - n. 4
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SALMONELLA GROWTH ON PORK AND PORK PRODUCTS.
- Author(s) : SCHMIDT U.
- Date : 1986
- Languages : German
- Source: Tierärztl. Prax. - 14; 565-573; 2 fig.; 1 tabl.; 26 ref.
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PRESENCE AND BEHAVIOUR OF SALMONELLAE IN MINCED...
- Author(s) : RATHKE K. D.
- Date : 1987/12
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 12
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The effect of freezing and thawing on the magne...
- Author(s) : EVANS S. D., NOTT K. P., KSHIRSAGAR A. A., et al.
- Date : 1998/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 33 - n. 3
View record