A MODEL SYSTEM FOR STUDYING THE PENETRATION OF MICROORGANISMS INTO MEAT
A MODEL SYSTEM FOR STUDYING THE PENETRATION OF MICROORGANISMS INTO MEAT
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DOI：
10.4315/0362-028x-54.4.256
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发表时间：
1991-04-01
影响因子：
2
通讯作者：
IANNOTTI, EL
中科院分区：
文献类型：
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作者：
DEZUNIGA, AG;ANDERSON, ME;IANNOTTI, EL
本研究评估了用于喷涂肉类表面的线压力对去除接种细菌和对蓝湖（一种不溶性染料）渗透到喷涂肉类中的影响。 本分析中使用的压力为690、2070、4140和6200 kPa。 最高的压力，6200千帕，去除显着较少的好氧细菌比其他三个较低的压力。 由于压力，在肠杆菌科细菌的清除方面没有显著差异。 喷管类型也是侵彻研究中的一个变量。 喷嘴类型对蓝湖在6200 kPa压力下渗透到肉中有显著影响。 给出了蓝湖渗透到肉中的方程。
This study assessed the effect of line pressure used in spraying meat surfaces on removal of inoculated bacteria and on penetration of Blue Lake, an insoluble dye, into sprayed meat. Pressures used in this analysis were 690, 2070, 4140, and 6200 kPa. The highest pressure, 6200 kPa, removed significantly less aerobic bacteria than the other three lower pressures. No significant differences in removal of Enterobacteriaceae were noted due to pressure. Nozzle type was also a variable in the study on penetration. Type of nozzle had a significant effect on the penetration of the Blue Lake into the meat at a pressure of 6200 kPa. An equation describing penetration of the Blue Lake into the meat is given.