Microbiological status of smoked meat products

Kuzelov, Aco and Dimitrovski, Zoran and Naseva, Dijana and Taskov, Nako and Andronikov, Darko (2013) Microbiological status of smoked meat products. International scientific on-line journal "Science & Technologies", 3 (5). pp. 16-18. ISSN 1314-4111

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Abstract

In this manuscript are presented the results of microbiological tests on smoked boneless pork and fresh bacon (green bacon - pancetta) before injection, after injection and after heat treatment. In all trials of smoked boneless pork and pancetta, after heat treatment had the lowest total bacteria number, because the heat treatment destroys most of the bacterial flora that before treatment were present.

Item Type: Article
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 12 Aug 2013 12:40
Last Modified: 10 Sep 2013 12:17
URI: http://eprints.ugd.edu.mk/id/eprint/6873

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