|
Microbiological Contamination Level of Semi-finished Poultry Meat Pickled by Various Methods |
|---|---|
| รหัสดีโอไอ | |
| Creator | Elena Statsenko, Ruslan Omarov, Sergei Shlykov, Anton Nesterenko, Yuri Kuznetsov |
| Title | Microbiological Contamination Level of Semi-finished Poultry Meat Pickled by Various Methods |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2564 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 12 |
| Journal No. | 12 |
| Page no. | 12A12C: 1-8 |
| Keyword | Semi-finished meat products, Toxicological safety, Contaminants, Food microbiology, Food safety. |
| URL Website | http://TuEngr.com/Vol12_12.html |
| Website title | ITJEMAST V12(12) 2021 @ TuEngr.com |
| ISSN | 2228-9860 |
| 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. |
