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MASO-INTERNATIONAL

Author: Lubomír Lopašovský

Evaluation of microbiological quality of cooked meat products during their shelf life

Authors: Lucia Zeleňáková, Simona Kunová and Lubomír Lopašovský
Keywords: cooked meat products, meat products, microbiological quality, shelf life, storage

The aim of this work was to analyze the microbiological quality of cooked meat products (ham salami and Spiš sausages) over their storage period. The analyses were focused on the determination of total viable counts of microorganisms, Enterobacteriaceae and coliforms. The results showed that the maximum growth of microorganisms occurred on storage day 21 (ham … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2011

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MASO INTERNATIONAL 1/2017
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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