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THE INFLUENCE OF THE COMPONENTS OF A BRINE ON MICROBIOLOGICAL STABILITY OF MECHANICALLY BONED MEAT.

[In Polish. / En polonais.]

Author(s) : KOLOZYN-KRAJEWSKA D., WASILEWSKI S., MARJANSKA J.

Type of article: Article

Summary

DETERMINING THE INFLUENCE OF SALTING AND PICKLING ON THE MICROBIOLOGICAL STABILITY OF MECHANICALLY BONED PORK. THE COMPOSITION OF THE BRINE SOLUTION WAS RELATED TO THE WEIGHT OF THE MEAT, AND THOUGH IT PRODUCED SUITABLE MEAT COLOUR IT DID NOT INFLUENCE THE INHIBITION OF MICROBIAL GROWTH DURING STORAGE AT 275 TO 277 K (2 TO 4 DEG C). THE PROPOSITIONS OF THE BRINE COMPONENTS (SODIUM CHLORIDE, SODIUM NITRATE, ASCORBIC ACID) HAVE TO BE SELECTED IN RELATION TO PRODUCT WEIGHT IN ORDER TO EFFECTIVELY INHIBIT MICROBIAL GROWTH.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1984-1503
  • Languages: Polish
  • Source: Med. weter. - vol. 39 - n. 6
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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