Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/10216
Nаziv: Rapid chilling effect on the bacterial populations of pork carcasses
Аutоri: Tomović, Vladimir 
Petrović, Ljiljana
Jokanović, Marija 
Tomović, Mila
Peulić, Tatjana 
Ikonić, Predrag 
Šumić, Zdravko 
Dаtum izdаvаnjа: нов-2011
Izdаvаč: University of Bucharest and Romanian Society of Biological Sciences
Čаsоpis: Romanian Biotechnological Letters
Sažetak: The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at -31°C in the first 3 h of chilling, and then at 2-4°C till 8 h post-mortem) and treatment 2 (at -31°C in the first 3 h of chilling, and then at 2-4°C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab samples were analyzed for total aerobic count and for Enterobacteriaceae. Rapid chilling did not affect (P > 0.05) total aerobic counts on surface of pork carcasses. Chilling treatment 1 did not significantly decrease (P > 0.05) the Enterobacteriaceae count, while chilling treatment 2 highly significant decreased (P = 0.001) the Enterobacteriaceae count on the surface of pork carcasses. Based on the results found in this study, applied rapid chilling regime can reduce the number of carcasses positive for the presence of Enterobacteriaceae. © 2011 University of Bucharest.
URI: https://open.uns.ac.rs/handle/123456789/10216
ISSN: 12245984
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