A new number of the bacon product family
1990
Havas, F.
A Hungarian product, slab bacon, packaged in plastic film under vacuum was a success even on exacting export markets. The quality and stability of slab bacon was tested. The heat-sealed pouches were found, in microbiological tests, to be air-tight, stable and impermeable to bacteria. In the microbiological tests the enterococcus count, the spores and vegetative forms of mesophile clostridia and the Staphylococcus aureus count did not exceed the limit of detectability (10 per g). Of the 1293 samples tested only 200 were found to contain aerobic spore forming cells. The heat treatment retarded fat decomposing enzyme activity to such an extent that the acid number was even after two years of storage 0.65 mg per kg. However, after about 6 months of storage the appearance of the product deteriorated and lost its desirability.
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