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Document IIF

Effets de différentes méthodes de refroidissement sur la qualité microbiologique de gros morceaux de viande de boeuf cuite.

Effects of different cooling methods on microbiological quality of large cooked beef joints.

Auteurs : MCDONALD K., SUN D. W.

Résumé

Experiments were carried out after cooking using four cooling methods including forced air, slow-air, water immersion and vacuum cooling. Temperature readings were used to determine the cooling rates, and the times were quickest for vacuum cooling, air blast, slow air and water immersion, respectively. Microbiological analyses were made on samples of cooked beef immediately following cooling and thereafter at 7 to 28 days. All treatments were negative for pathogens Salmonella, Listeria monocytogens and Clostridium perfringens as well as Staphylococcus aureus, Escherichia coli, and total coliforms. Results show that the potential hazard represented by slow cooling is smaller than that represented by post-cooking contamination.

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    20 €

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Détails

  • Titre original : Effects of different cooling methods on microbiological quality of large cooked beef joints.
  • Identifiant de la fiche : 2000-1462
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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