Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log(1...

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Detalles Bibliográficos
Autores principales: Mustedanagic, Azra, Schrattenecker, Anna, Dzieciol, Monika, Tichy, Alexander, Thalguter, Sarah, Wagner, Martin, Stessl, Beatrix
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340462/
https://www.ncbi.nlm.nih.gov/pubmed/37444213
http://dx.doi.org/10.3390/foods12132475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340462/
https://www.ncbi.nlm.nih.gov/pubmed/37444213
http://dx.doi.org/10.3390/foods12132475

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