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Thermal history of chicken during processing and transport for a FMM-assisted analysis of microbial growth risk.

Author(s) : HOUSKA M., LANDFELD A., STROHALM J., et al.

Summary

The thermal history of chicken carcasses has been measured and analysed throughout the processing line, storage and transport. The thermal properties were predicted by using COSTHERM 2 software. The simulation of the heat conduction inside the chicken was performed by using the HEATSOLV software. Measured and simulated thermal histories were used and then step-by-step analysis was carried out through the predictive database Food MicroModel (FMM). The possible growth of the most dangerous pathogenic micro-organisms was predicted.

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Pages: 1998-6

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Details

  • Original title: Thermal history of chicken during processing and transport for a FMM-assisted analysis of microbial growth risk.
  • Record ID : 2001-0929
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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