"nonfermenting" - 1 õppematerjal

Liha töötlemine

Raw materials for canned meats can be previously Canning is probably the most efficient meat processed or refrigerated. The specific micro- preservation method. It ensures the destruc- bial associations in refrigerated raw meats tion of pathogens and spoilage microorgan- are nonfermenting Gram psychrotrophs such isms and allows foods to be easily handled as Pseudomonas, Alcaligens, Flavobacterium, and transported. In addition, canning pro- Shewella, and Moraxella. When the meat is vides food for various distribution types: cured, such as with sausages or other previ- retail in small can sizes (250 to 500 ml) for