"longamisa" - 1 õppematerjal

Liha töötlemine

Apart 2006). Goon Chiang is also a Thai sausage from LAB, GCC, molds, and yeasts involved in which pork is marinated with nitrite at low in sausage fermentation, beef and pork meat temperatures, followed by grinding and as the major components of cured sausages mixing with sugar before stuffing in pork regularly contain pathogenic bacteria and are casings and dried at 60°C. In the Philippines, often implicated in the spread of food-borne Longamisa is a pork sweet-sour sausage con- diseases. Raw materials (meat and casings) taining vinegar, soy sauce, and sugar that can are the main vehicles for food-borne patho- be smoked after stuffing. Urutan, a Balinese gens and contaminants. Chilling inhibits the 394 Chapter 22 growth of a selection of pathogens, from cultures (Vignolo and Fadda 2007; Castellano mesophilic to psychrotrophic organisms, and et al. 2008). Differences in the production