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191939

EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION

Article

Last updated: 05 Jan 2025

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Abstract

The effect of thermal processing on Clostridium perferingens in sausage emulsion was obtained, the maximum internal temperatures of the samples during the smoking process was 72°C. The heat resistant strains of Cl.perferingens tolerated heating processing of frankfurters as well as the addition of the maximum legal limits of the curing agents and developed more rapidly in samples stored at 20°C

DOI

10.21608/avmj.1981.191939

Authors

First Name

H.

Last Name

YOUSSEF

MiddleName

-

Affiliation

Vicpt. of meat dygdale, Faculty of Vet. med., Assiut University

Email

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City

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Orcid

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Volume

8

Article Issue

15.16

Related Issue

27213

Issue Date

1981-01-01

Receive Date

1980-07-21

Publish Date

1981-01-01

Page Start

121

Page End

125

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 8_Issue 15.16_Pages 121-125.pdf

PDF . 1.2MB

Link

https://avmj.journals.ekb.eg/article_191939.html

Detail API

https://avmj.journals.ekb.eg/service?article_code=191939

Order

20

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

https://avmj.journals.ekb.eg/

MainTitle

EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION

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Type

Article

Created At

23 Jan 2023