Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

• Autorzy: Kondratowicz J. , Uradzinski J,. , Jozwik E. , Bak T.
• Języki publikacji: EN

Abstrakty

EN

This stiřdy was aimed at determining the influence of three different freezing methods on the horsemeat microfloraduring a 3-month-cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber). The study revealed that the two-stage freezing method or freezing with liquid carbon dioxide were significantly more effective in the reduction of bacteria within the meat than freezing in a container ventilation chamber. During a 3-month-cold storage of horsemeat, a gradual reduction in bacterial populations was observed. The reduction was significantly greater in the "enriched" meat frozen with the two-stage method or in liquid carbon dioxide as compared to that found in the "normal" meat.

Słowa kluczowe

EN

raw meat; cold storage; horse meat; bacterial contamination; bacteria; cholesterol content; freezing method; microflora

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2000
• Tom: 03
• Numer: 3
• Opis fizyczny: p.183-186

Twórcy

autor

Kondratowicz J.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-957 Olsztyn

autor

Uradzinski J,.

autor

Jozwik E.

autor

Bak T.