The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was als...

Bibliografski detalji
Glavni autori:	Helena Veselá, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo, Josef Kameník
Format:	Članak
Jezik:	English
Izdano:	MDPI AG 2022-05-01
Serija:	Microorganisms
Teme:	fresh meat tumbled meat microbiota lactic acid bacteria MALDI-TOF MS incubation temperature
Online pristup:	https://www.mdpi.com/2076-2607/10/6/1106

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