Liha töötlemine
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
cooked ham. Journal of Agricultural and Food
ham under refrigerated storage (Cabedo et al. Chemistry 45:4309–4317.
2008). In the past few years, many different Ellis, D. F. 2001. Meat smoking technology. In Meat
annaabi.ee 
