Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation.
alkaline electrolyzed water
dry aging
maturation
meat
microbial load
Journal
Italian journal of food safety
ISSN: 2239-7132
Titre abrégé: Ital J Food Saf
Pays: Italy
ID NLM: 101684120
Informations de publication
Date de publication:
02 Aug 2023
02 Aug 2023
Historique:
received:
20
12
2022
accepted:
13
02
2023
medline:
12
10
2023
pubmed:
12
10
2023
entrez:
12
10
2023
Statut:
epublish
Résumé
Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of
Identifiants
pubmed: 37822575
doi: 10.4081/ijfs.2023.11109
pmc: PMC10563023
doi:
Types de publication
Journal Article
Langues
eng
Pagination
11109Informations de copyright
Copyright © 2023, the Author(s).
Déclaration de conflit d'intérêts
Conflict of interest: the authors declare no potential conflict of interest.
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