Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 2066-2073

  Drummond, Liana ^a   Meinert, Lene ^b   Koch, Anette Granly ^b   Würtz, Jens ^b   Zhang, Zhihang ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

Author keywords

Clostridium perfringens; Cooling methods; Meat product; Safety; Texture properties; Thiamine

Indexed keywords

ACCIDENT PREVENTION; COOLING; QUALITY CONTROL; TEXTURES; VACUUM APPLICATIONS;

CLOSTRIDIUM PERFRINGENS; COOLING METHODS; MEAT PRODUCTS; TEXTURE PROPERTIES; THIAMINE;

THERMAL PROCESSING (FOODS);

CLOSTRIDIUM PERFRINGENS;

EID: 84939271415     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12867     Document Type: Article

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