Preservation of milk, meat and poultry products at low temperatures
نویسندگان
چکیده
منابع مشابه
Antibiotics in Poultry Meat Preservation
Anon. 1955a Continuous tomato juice drying tests successful. Western Canner and Packer, 47, No. 7, 16. Anon. 1955b Superior dehydrated juices from continuous vacuum process. Food Eng., 27, No. 3, 71-73, 164. CAMPBELL, W. L., PROCTOR, B. E., AND SLUDER, J. C. 1945 Supplemental Research Report on QMC Contract Projects for the Period July 1 through October 31, 1945. Mass. Inst. Technol., Cambridge...
متن کاملOccurrence of Listeria Sp. in Raw Poultry Meat and Poultry Meat Products
The aim of the study was to determine the occurrence of Listeria sp. in poultry meat and poultry meat products and estimate the prevalence of L. monocytogenes strains producing listeriolysin O. No listeria strain was detected in any of 50 examined heat-treated products. These bacteria were present in 43 out of 70 samples of raw poultry meat and 6 of Listeria strains were defined as L. monocytog...
متن کاملThe Hydration Products of a Refractory Calcium Aluminate Cement at Low Temperatures
Calcium aluminates (CA) are the most important hydraulically setting cements used for preparing refractory castables, because they develop high strength at very early ages after placements. The anhydrous phases of this kind of cements are CA, CA2 and traces of C12A7 and alpha-alumina. The major hydraulic phase in all of the CA cements including ciment fondu...
متن کاملNatural preservatives in poultry meat products
In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods has been discussed.
متن کاملSurvival of Campylobacter jejuni on poultry skin and meat at varying temperatures.
Researchers have recently found a much higher prevalence of Campylobacter on skin-on poultry products vs. skinless products. These data suggest that contamination is associated primarily with poultry skin, and Campylobacter may not survive on skinless poultry meat. Therefore, the objective of this study was to quantify the survival of Campylobacter poultry skin vs. meat under differing storage ...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1968
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.39.91