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Evolution de bactéries alimentaires dans du porc sous l'influence de la marinade, de la température et des ultrasons.

Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound.

Auteurs : BIRK T., KNOCHEL S.

Type d'article : Article

Résumé

The authors investigated the effect of ultrasound, red wine and yogurt marination on Brochotrix thermosphacta, Carnobacterium maltaromaticum, Listeria monocytogenes and Campylobacter jejuni in pork meat. Meat medallions were submersed in red wine or vacuum-packaged following different types of marination. The most effective marination from an antibacterial viewpoint was submersion in red wine (at 42°C) for 15 minutes followed by storage at 4°C, still submerged in red wine.

Détails

  • Titre original : Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound.
  • Identifiant de la fiche : 2009-1721
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 72 - n. 3
  • Date d'édition : 03/2009

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