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, n
o262, pp. 47-50 (16 ref.)
Langue / Language
Espagnol
Editeur / Publisher
Eypasa, Madrid, ESPAGNE
(1964)
(Revue)
Mots-clés anglais / English Keywords
;
;
;
;
;
;
;
;
;
;
;
Mots-clés français / French Keywords
;
;
;
;
;
;
;
;
;
;
;
Mots-clés espagnols / Spanish Keywords
;
;
;
;
;
;
;
;
;
;
;
Localisation / Location
INIST-CNRS, Cote INIST : 21624, 35400005178729.0070
Nº notice refdoc (ud4) : 3574678
