Microbiological contamination level of semi-finished poultry meat pickled by various methods
This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), oppo...
Сохранить в:
| Главные авторы: | , |
|---|---|
| 格式: | Статья |
| 语言: | English |
| 出版: |
TUENGR GROUP
2021
|
| 主题: | |
| 在线阅读: | https://dspace.ncfu.ru/handle/20.500.12258/18559 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| 总结: | This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), opportunistic (Proteus), and pathogenic (Salmonella, Listeria monocytogenes) were determined. Based on the data obtained, proposals were developed to reduce the bacterial contamination of semi-finished poultry meat products. |
|---|