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https://dspace.ncfu.ru/handle/20.500.12258/18559
Title: | Microbiological contamination level of semi-finished poultry meat pickled by various methods |
Authors: | Statsenko, E. N. Стаценко, Е. Н. |
Keywords: | sFood safety;Food microbiology;Semi-finished meat products;Toxicological safety;Contaminant |
Issue Date: | 2021 |
Publisher: | TUENGR GROUP |
Citation: | Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A., Kuznetsov, Y. Microbiological contamination level of semi-finished poultry meat pickled by various methods // INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES. - 2021. - Volume 12. - Issue 12. - Article Number 12A12C. - DOI10.14456/ITJEMAST.2021.234 |
Series/Report no.: | INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES |
Abstract: | This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), opportunistic (Proteus), and pathogenic (Salmonella, Listeria monocytogenes) were determined. Based on the data obtained, proposals were developed to reduce the bacterial contamination of semi-finished poultry meat products. |
URI: | http://hdl.handle.net/20.500.12258/18559 |
Appears in Collections: | Статьи, проиндексированные в SCOPUS, WOS |
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WoS 1306 .pdf Restricted Access | 323.01 kB | Adobe PDF | View/Open |
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