Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“
In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2008-01-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/56/5/0211/ |