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Titre du document / Document title

Elaboración de carne en escabeche estable a temperatura ambiente = Production of marinated meat stable at ambient temperature

Auteur(s) / Author(s)

DE LA MELLA R. M. ; VALLADARES C. ; CASALS C. ; DE HOMBRE R. ; LEYVA A. ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

Inst. investigaciones industria alimentaria, Ciudad de La Habana, CUBA

Résumé / Abstract

Hurdle technology has established itself as the method of choice in the production of shelf stable products. The aim of this paper is to present the development of a SSP (marinated meat) using such a technology. Different concentrations of 4 acids (phosphoric, lactic, citric and acetic) were tried in reaching pH values typical of pH-SSP, compatible with good organoleptic quality. The time during which the product keeps its texture and organoleptic properties unchanged was also determined. It was shown that the technology used guarentees a steady reduction in the counts of sporeforming orgnisms, as well as adecuate conservation of the products at ambient temperature

Revue / Journal Title

Alimentaria    ISSN  0300-5755   CODEN ALMNEC 

Source / Source

1995, no262, pp. 47-50 (16 ref.)

Langue / Language

Espagnol

Editeur / Publisher

Eypasa, Madrid, ESPAGNE  (1964) (Revue)

Mots-clés anglais / English Keywords

Acetic acid

;

Organoleptic properties

;

Quality

;

Meat

;

Food preservation

;

Room temperature

;

Manufacturing process

;

pH

;

Citric acid

;

Meat product

;

Food additive

;

Mots-clés français / French Keywords

Acétique acide

;

Propriété organoleptique

;

Qualité

;

Viande

;

Conservation aliment

;

Température ambiante

;

Procédé fabrication

;

pH

;

Citrique acide

;

Produit carné

;

Additif alimentaire

;

Mots-clés espagnols / Spanish Keywords

Acético ácido

;

Propiedad organoléptica

;

Calidad

;

Carne

;

Conservación alimento

;

Temperatura ambiente

;

Procedimiento fabricación

;

pH

;

Cítrico ácido

;

Producto de carne

;

Aditivo alimentario

;

Localisation / Location

INIST-CNRS, Cote INIST : 21624, 35400005178729.0070

Nº notice refdoc (ud4) : 3574678



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