Commercial testing and optimization studies of the surface pasteurization process of chicken

Journal of Food Process Engineering

Volumn 23, Issue 5, 2000, Pages 387-402

  Kozempel, Michael ^a   Goldberg, Neil ^a   Radewonuk, E Richard ^a   Scullen, O Joseph ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLIFORM BACTERIA; MEATS; OPTIMIZATION; STERILIZATION (CLEANING);

CHICKEN; SURFACE PASTEURIZATION;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GALLUS GALLUS;

EID: 0034313924     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2000.tb00522.x     Document Type: Article

References (6)

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3. MORGAN, A.I., GOLDBERG, N., RADEWONUK, E.R. and SCULLEN, O.J. 1996a. Surface pasteurization of raw poultry meat by steam. Lebensmittel Wissenschaft und Technologie 29, 447-451.
4. MORGAN, A.I., RADEWONUK, E.R. and SCULLEN, O.J. 1996b. Ultra high temperature, ultra short time surface pasteurization of meat. J. Food Sci. 61, 1216-1218.
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6. VOLK, W. 1958. Applied Statistics for Engineers. pp. 111-115, McGraw-Hill Book Co., New York.