Effect of different concentrations of salt and starch and various degrees of pasteurization on Streptococcus faecalis 808 fate in luncheon meat

• Autorzy: Michalski M M
• Języki publikacji: EN

Abstrakty

EN

Str faecalis with respect to its thermal stability is used for evaluation of the pasteurization effectiveness in canned meat. In this work conventional doses of heating expressed as P (Tₒ=72°C, z= 10°C) required for sterilization of luncheon meat contaminated with Str. faecalis (10⁶ cfu) and containing various concentrations of NaCI (2, 3 and 3.5%) and starch (2, 4 and 6%) were determined. The relation was described as follows: y = 6.242 - 0.997 where r = -0.9549. The heat doses expressed as P = 5 min and P = 10 min assured pasteurization of canned meat at aw ≥ 0.985 and 0.955 to 0.972, respectively. Theoretical calculations indicate that pasteurization value P = 6.26 min assures sterilization of the examined tins.

Słowa kluczowe

EN

starch concentration; Streptococcus faecalis; meat; salt concentration; sterilization; pasteurization; food; luncheon meat; heating procedure

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1996
• Tom: 40
• Numer: 1
• Opis fizyczny: p.49-53

Twórcy

autor

Michalski M M

• National Veterinary Research Institute, 24-100 Pulawy, Poland

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