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THE EFFECT OF WASHING ON THE MICROBIOLOGICAL QUALITY OF REFRIGERATED MECHANICALLY RECOVERED MEAT.

[In Spanish. / En espagnol.]

Author(s) : GARCIA MATAMOROS E.

Type of article: Article

Summary

WASHING LOWERS THE NUMBER OF VIABLE MICROORGANISMS AND RETARDS BACTERIAL GROWTH DURING REFRIGERATED STORAGEAT 273 K (0 DEG C) + OR -1 K. THIS EFFECT CAN BE OBSERVED IN THE CASE OF PSYCHROTROPHIC GERMS, PSEUDOMONAS, ANAEROBES, AND LACTOBACILLUS. C. PERFRINGENS AND S. AUREUS UNDERGO A PROGRESSIVE DECLINE. WASHING BRINGS ABOUT ALTERATIONS, SUCH THAT, EVEN THOUGH IT LOWERS THE CONCENTRATION OF OXIDATIVE CATALYSTS, AUTOXIDATIVE RANCIDITY OF LIPIDS GOES ON AT A HIGHER RATE THAN IN UNWASHED MEAT.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1985-2469
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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