Naslov (eng)

Optimization of pasteurization of meat products using pasteurization values (p-values)

Autor

Rašeta, Mladen
Jovanović, Jelena
Becskei, Žolt
Branković-Lazić, Ivana
Mrdović, Boris
Djordjević, Vesna

Publisher

Opis (srp)

This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in pvalues for finely chopped sausages (diameter 90:148.8 → 97.64 minutes; diameter 75:111.2→58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.

Jezik

engleski

Datum

2022

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa