Ohmic treatment for microbial inhibition in meat and meat products

Romanian Biotechnological Letters

Volumn 16, Issue 1 SUPPL., 2011, Pages 149-152

  Mitelut, Amalia ^a   Popa, Mona ^a   Geicu, Mihaela ^a   Niculita, Petru ^a   Vatuiu, Daniela ^b   Vatuiu, Ioana ^b   Gilea, B ^b   Balint, R ^b   Cramariuc, Radu ^c  

^a UNIVERSITY OF AGRONOMIC SCIENCES AND VETERINARY MEDICINE OF BUCHAREST   (Romania)

^b ICA Research and Development   (Romania)

^c Electrotechnologies Research Center   (Romania)

Author keywords

Food safety; Meat products; Microorganism inhibition; Ohmic treatment

Indexed keywords

BACTERIA (MICROORGANISMS); PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 79952305664     PISSN: 12245984     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. ANDERSON R.D., 2008, Ohmic heating as an alternative food processing technology, A report for the degree Master of Science, KANSAS STATE UNIVERSITY, Manhattan, Kansas.
2. FELLOWS, P.J., 2002, Food Processing technology. 2nd ed. CRC Press, Boca Raton, FL.
3. FILIZ ICIER & HAYRIYE BOZKURT, 2009, Ohmic Heating of Liquid Whole Egg: Rheological Behaviour and Fluid Dynamics, Food Bioprocess Technol. DOI 10.1007/s11947-009-0229-4.
4. MITELUT A., GEICU M., POPA M., NICULITA P., CRAMARIUC R., VATUIU I., VATUIU D., POPESCU M., 2009, Colour changes in minced pork meat inoculated with Pseudomonas aeruginosa and treated by ohmic heating, Proceeding of the International Symposium "New Research in Biotechnology", USAMV Bucharest, Romania
5. SANJAY S. SARANG, M.S., 2007, Ohmic heating for thermal processing of low-acid foods containing solid particulates, Dissertation, The Ohio State University.
6. USFDA, 2002, Kinetics of Microbial Inactivation for Alternative Food Processing Technologies-Ohmic and Inductive Heating. http://vm.cfsan.fda.gov/~comm/ift-ohm.html.