Handbook of Meat Processing

Novel Technologies for Microbial Spoilage Prevention 283 Huang , Y. - R. , Y. - C. Hung , S. - Y. Hsu , Y. - W. Huang , and D. F ...

284 Chapter 14 Marshall , D. L. , and V. Jindal. 1997. Microbiological quality of catfi sh frames treated with selected phosphat ...

Novel Technologies for Microbial Spoilage Prevention 285 into biodegradable packaging fi lms. Journal of Food Protection 61 : 13 ...

286 Chapter 14 microbiological safety of processed meats. Food Technology 40 ( 4 ): 159 – 162. Tramper , J. , K. C. A. M. Luyben ...

287 Chapter 15 Plant Cleaning and Sanitation Stefania Quintavalla Introduction Sanitation is broadly defi ned as the formula- ti ...

288 Chapter 15 meats. Water may contain enteric pathogens (bacteria, viruses, and parasites), as well as chemicals and other tox ...

Plant Cleaning and Sanitation 289 Step A: Preparatory Work In this phase, the processing area should be cleared of remaining pro ...

290 Chapter 15 ide, are used to remove heavy burnt - on soil, encountered in high - temperature processing such as ovens and smo ...

Plant Cleaning and Sanitation 291 alent alternative procedures to 82 ° C dipping to be used (Eustace et al. 2007 ; USDA 2004 ). ...

Table 15.1. Chemicals for sanitizing meat processing facilities Compound Use concentration (ppm) * Optimum use temperature Adv ...

Plant Cleaning and Sanitation 293 (physically clean); when all compounds used in cleaning and sanitizing and all the deposits (i ...

294 Chapter 15 agents seems to be due to the characteristics of extracellular polymeric substances rather than intrinsic attribu ...

Plant Cleaning and Sanitation 295 the dicing machine, L. monocytogenes origi- nally found in plant A was soon also found in plan ...

296 Chapter 15 Table 15.2. Sanitizers most effective against L. monocytogenes Medium Sanitizer Concentration (ppm) Inactivation ...

Plant Cleaning and Sanitation 297 agents in simulated food processing environment. Applied and Environmental Microbiology 72 ( 1 ...

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Products Part II ...

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301 Chapter 16 Cooked Ham Fidel Toldr á , Leticia Mora , and M ó nica Flores Introduction The processing of cooked ham involves ...

302 Chapter 16 fat is very important for fl avor development, while the composition in fatty acids mainly depends on the feed gi ...