The occurrence of moulds in fermented raw meat products
2002
Mizakova, A. | Pipova, M. | Turek, P. (Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). Katedra Hygieny a Technologie Potravin)
The aim of this study was to determine the presence of various moulds in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Spices added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.
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