"zamudio" - 1 õppematerjal

Liha töötlemine

Streptococcus thermophilus and the already Meat Characteristics on Meat mentioned Clostridium perfringens; and the Microbial Populations strict thermophiles Cl.thermosaccharolyti- Microbial communities in foods are not cum and Bacillus stearothermophilus stable; heterotrophic populations change (Zamudio 2006). with time and the presence of specific chemi- Not all preservation methods are com- cals. Meat is a very rich substrate, containing pletely efficient; generally, more than one almost all nutrients necessary to support a is applied, according to the well-known 337 338 Chapter 19 “hurdle” theory (Leistner 1985). In the case salt)