ShareWhat atmosphere to choose for what products?
Quelle ambiance pour quels produits ?
Author(s) : BALDINI P.
Summary
The author analyses the optimal conditions for ham drying, including salting, rest, drying, curing, together with the relationship between different factors such as water activity, pH, temperature, and microbial population. Air qualities of the preparation room atmosphere are also examined.
Details
- Original title: Quelle ambiance pour quels produits ?
- Record ID : 1997-0345
- Languages: French
- Source: Le conditionnement d'ambiance en industrie agroalimentaire.
- Publication date: 1996/06/27
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Treatment; Drying; Meat product; Ham; Sodium chloride
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EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATU...
- Author(s) : PANERAS E. D., BLOUKAS J. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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PHYSICOCHEMICAL CHANGES DURING STORAGE OF PREBL...
- Author(s) : OCKERMAN H. W., CRESPO F. L.
- Date : 1981/08/24
- Languages : English
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Thermal destruction of pathogens in processed m...
- Author(s) : GENIGEORGIS C.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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Effects of sodium lactate addition on lactic ac...
- Author(s) : RAHKONEN S., NIEMI L., NIEMELA S. I., PUOLANNE E.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Effect of the cleaning control in air and surfa...
- Author(s) : SANCHEZ E., MARIN F., LÓPEZ GÓMEZ A.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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