Microbiological safety of aged meat

The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a descript...

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Detalles Bibliográficos
Autores principales: Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bover‐Cid, Sara, Chemaly, Marianne, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Blagojevic, Bojan, Van Damme, Inge, Hempen, Michaela, Messens, Winy, Bolton, Declan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9850206/
https://www.ncbi.nlm.nih.gov/pubmed/36698487
http://dx.doi.org/10.2903/j.efsa.2023.7745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9850206/
https://www.ncbi.nlm.nih.gov/pubmed/36698487
http://dx.doi.org/10.2903/j.efsa.2023.7745

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