Sahealth_sa_gov_au - MAI 2020 - Fact Sheet - Vacuum packing ready-to-eat meat food safety requirements. MANAS JOURNAL OF ENGINEERING - 2019 - Some quality qualifications of cooked meat sous vide in the storage process. Ufrgs_br - SEPT 2019 - Thèse en ligne: Sobrevivência de Escherichia coli em carne bovina tratada termicamente em sistema Sous vide. ACTA VETERINARIA BRASILICA 14/03/19 Microbiological characterization of vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, Brazil. Bárbara Camila Firmino Freire Universidade Federal Rural do Semi-Arido Elisandra Cibely Cabral de Melo Universidade Federal Rural do Semi-Arido Nicolas Oliveira de Araújo Universidade Federal de Viçosa José Lucas Girão Rabelo Universidade Federal Rural do Semi-Arido Karoline Mikaelle de Paiva Soares Universidade Federal Rural do Semi-Arido Resumo The consumption of turkey ham has been increasing considerably.
This product can be marketed sliced, and thus, it is subjected to intense manipulation and presents a high microbial load, which compromises its quality and safety. The objective of this study was to characterize microbiologically vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, state of Rio Grande do Norte, Brazil. Seção Original Articles / Artigos de Pesquisa. VIANDES & PRODUITS CARNES 02/12/19 Viandes sous vide : les indicateurs microbiologiques actuels sont-ils fiables ? Front. Microbiol., 24 August 2020 Comparative Genome Analysis and Phenotypic Characterization of Clostridium gasigenes CGAS001 Isolated From Chilled Vacuum-Packed Lamb Meat. Introduction Clostridium gasigenes is a psychrophilic anaerobic Gram-stain-positive bacterium and a member of Clostridium sensu stricto, which causes a type of meat spoilage commonly referred to as blown pack spoilage (BPS) (Broda et al., 2000).
The spoilage is characterized by gas production and pack distention usually occurring without pack integrity or temperature abuse (Wambui and Stephan, 2019). Since the first confirmed case of BPS caused by C. gasigenes in New Zealand (Broda et al., 2000), the species has been detected and/or isolated from BPS in other countries including Ireland (Moschonas et al., 2009; Bolton et al., 2015) and Brazil (Silva et al., 2011). C. gasigenes is, together with Clostridium estertheticum, one of the main causes for BPS in vacuum packed and refrigerated meat (Reid et al., 2017; Dorn-In et al., 2018). Other causative agents include Clostridium algidicarnis, Clostridium frigidicarnis, and Clostridium tagluense (Adam et al., 2010; Cavill et al., 2011). MEAT TECHNOLOGY 28/08/18 The safety and quality of sous vide food.
Rev. Bras. Cienc. Avic. vol.20 no.1 Campinas Jan./Mar. 2018 Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC. SOUTHWESTCONFERENCE - 2017 - Présentation : Avoiding the Risks with Sous Vide: Maricopa County’s Approach. Brazilian Journal of Poultry Science - JUNE 2015 - Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment. Food Science and Technology International May 4, 2015 Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products. MD Garrido, Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.
Email: email@example.com The dynamic expansion of the ready-to-eat seabream sector in its adaptation to new lifestyles has led to the search for new presentation formats in seabream (Sparus aurata). Green sauce (olive oil, wine vinegar, garlic, fresh parsley, black pepper, basil and salt) and 60 ℃ of cooking temperature were chosen by the panellists for the sous vide cooking process. Seabream fillet and sauce were packaged in polypropylene trays, cooked, chilled and stored at 2 ℃. Microbiological (total viable counts, Enterobacteriaceae, lactic acid bacteria, anaerobic psychrotrophic, moulds and yeasts, Salmonella and Listeria monocytogenes), chemical (pH and TBARs) and sensory parameters were determined at 0, 7, 17, 34, 48 and 62 days.
Received December 22, 2014. International Food Research Journal 20(6): 3357-3371 (2013) Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems. Cuisson Sous-vide - Hygiène et Sécurité alimentaire. Université des Sciences et Technologies de Lille - I.A.A.L. / I.A.E. - LES PLATS PREPARES A BASE DE POISSON - Démarche H.A.C.C.P.
Université des Sciences et Technologies de Lille - I.A.A.L. / I.A.E. - LES PLATS PREPARES A BASE DE POISSON - Démarche H.A.C.C.P. appliquée au process de fabrication de la saladière de thon. – guatemalt
LYCEE HOTELIER A. DUMAS - Le sous-vide en restauration. 14e journées « Sciences du Muscle et Technologies des Viandes » 13 et 14 novembre 2012 à CaenAu sommaire notamment :Viandes bovi.