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Influence of chilling on microbiological quality of pig carcass surface and postmortal processes in pork

J. Nagy ; The Department of Food Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
P. Popelka ; The Department of Food Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
M. Pipová ; The Department of Food Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
L.' Korimová ; The Department of Food Hygiene and Technology, The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic


Puni tekst: engleski pdf 608 Kb

str. 32-38

preuzimanja: 494

citiraj


Sažetak

The aim of the study was to observe the microclimatic conditions in chilling room and their influenceonpork temperature, pH value, amount of lactic acid, and microbiological quality of pig carcasses surface. During the experiment, the temperatures in chilling room and the temperatures of meat corresponded with valid food legislation. The values of relative humidity were in one third of measurements lower and in more than a half of measurements higher than limits prescribed. Higher values of relative humidity have adversely influencedthereductionof aerobic plate counts. In two cases, the non-standard post-mortal process (evaluated on the basis of pH value and the amount of lactic acid) was discovered.

Ključne riječi

chilling, temperature, humidity, microbiological quality, pig carcasses

Hrčak ID:

22790

URI

https://hrcak.srce.hr/22790

Podaci na drugim jezicima: hrvatski

Posjeta: 966 *