Microbiological status of smoked meat products
2013
Kuzelov, Aco | Dimitrovski, Zoran | Naseva, Dijana | Taskov, Nako | Andronikov, Darko
In this manuscript are presented the results of microbiological tests on smoked boneless pork and fresh bacon (green bacon - pancetta) before injection, after injection and after heat treatment. In all trials of smoked boneless pork and pancetta, after heat treatment had the lowest total bacteria number, because the heat treatment destroys most of the bacterial flora that before treatment were present.
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Эту запись предоставил Goce Delčev University of Štip