Liha töötlemine
Heat treatments are
especially temperature, time, and nutrient
also applied to develop specific sensory char-
availability.
acteristics or physical properties, such as gels
Among spoilage microorganisms in
in luncheon meats or spreadability in pâté.
canned meats, C. thermosacarolyticum is
This chapter discusses the theoretical prin-
of the first importance; its spores can survive
ciples of thermal treatment and the meat-
and develop at very high temperatures.
canning process. Finally, pâté fabrication and
Other spoilage microorganisms in meats
quality characteristics are also described.
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