Partager

Qualité microbiologique et organoleptique de steak haché à base de boeuf pasteurisé et emballé sous vide.

Qualità di hamburger sottovuoto preparati da carne bovina pastorizzata.

Auteurs : SARLI T., COSTANZO N., DI FILIPPO F., et al.

Type d'article : Article

Résumé

Two lots of hamburgers were prepared from beef meat in a CE approved establishment. For each lot, the meat was divided into two batches one of which was pasteurized by immersion in water at 85°C for 60 seconds before grinding. Hamburgers were vacuum packed, stored at 2°C and examined at regular intervals for their microbiological and physico-organoleptic characteristics. Data obtained showed similar microbiological and organoleptic profiles for both the pasteurized and unpasteurized products.

Documents disponibles

Format PDF

Pages : 749-752

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Qualità di hamburger sottovuoto preparati da carne bovina pastorizzata.
  • Identifiant de la fiche : 2007-2701
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 46 - n. 471
  • Date d'édition : 07/2007

Liens


Voir la source

Indexation