INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY | Zendy

Lucia Zeleňáková | Zendy; Kristína Kulichová | Zendy; Jana Kopčeková | Zendy

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INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

Author(s) -

Lucia Zeleňáková,

Kristína Kulichová,

Jana Kopčeková

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/20

Subject(s) - food science , business , food storage , food safety , meat packing industry , chemistry

The aim of the topic was to analyze the microbiological quality of soft meat products (ham sausage) in relation to the retention period. We focused on the determination of total count of microorganisms, Enterobacteriaceae and coliforms. The results shown that the strongest growth of microorganisms was recorded at the 21st storage day of ham at 2 to 6 °C. It is essential to keep the cold chain and to comply with the requirements set by the manufacturer.

doi:10.5219/20

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