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Procédures alternatives de refroidissement pour les produits carnés entiers de taille importante, en vue de respecter les normes de stabilisation de la performance microbiologique.

Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.

Auteurs : HANEKLAUS A. N., HARRIS K. B., MÁRQUEZ-GONZÁLEZ M., et al.

Type d'article : Article

Résumé

Large meat products tend to be difficult to cool in compliance with US Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) stabilization microbiological standards. The authors investigated large hams and large uncured beef rounds with respect to USDA-FSIS guidance, and focused on Clostridium perfringens. Curing ingredients exerted an inhibitory effect on the growth of C. perfringens. The long cooling times required for these products were quantified.

Détails

  • Titre original : Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.
  • Identifiant de la fiche : 30001769
  • Langues : Anglais
  • Sujet : Réglementation
  • Source : Journal of Food Protection - vol. 74, n. 1 - vol. 74, n. 1
  • Date d'édition : 01/2011

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