Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model sytem of pork

Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model sytem of pork

The effects of the different levels of sodium nitrite and sodium chloride on the thermal resistance of PA 3679 spores in a meat system were determined. Three levels of sodium chloride 0%, 1.5% and 3.5% with 0, 50, 100, 150, 200, 300, and 400 ppm sodium nitrate were added to the ground pork. Results...

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Bibliographic Details
Main Author: Peralta, Emernelita Ilas
Other Authors: Alabastro, Estrella F.
Format: Book
Language:English
Subjects:
Spores (Bacteria)
Meat > Preservation.
Meat > Thermal properties.