Liha töötlemine
et al. 2000). Generally, the dominant LAB sensory properties of hams prepared from two pork
muscles. Meat Science 69:425–431.
are Lactobacillus, Carnobacterium, and Desmond, E. M., T. A. Kenny, P. Ward, and D. W. Sun.
Leuconostoc; when oxygen is present in 2000. Effect of rapid and conventional cooling
modified atmosphere packages, Brochotrhrix methods on the quality of cooked ham joints. Meat
Science 56:271–277.
termosphacta is also detected (Vasilopoulos De Winne, A., and P. Dirinck. 1997. Studies on vitamin
et al. 2008). Moreover, the pathogen Lysteria E and meat quality. 3. Effect of feeding high vitamin
monocytogenes is able to develop in cooked E levels to pigs on the sensory and keeping quality of
annaabi.ee 
