High hydrostatic pressure treatment for the assessment of quality in sliced skin-packaged cooked and cured hams

dc.contributor.author Garriga, Margarita
dc.contributor.author Aymerich, María
dc.contributor.author Monfort, Josep
dc.contributor.author Hugas, Marta
dc.date 2018-08-13T19:06:08.000
dc.date.accessioned 2020-07-02T06:18:53Z
dc.date.available 2020-07-02T06:18:53Z
dc.date.issued 2001-01-01
dc.description.abstract <p>In this study, a pressure of 600 Mpa was applied to sliced skin-packaged cooked ham and cured hams. Different lots were spiked with different food pathogens and spoiling microorganisms: slime-producing lactic acid bacteria (LAB), Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli, Salmonella spp., Campylobacter jejuni and Debaryomyces hansenii and compared to non-spiked samples. All samples were treated at high pressures and compared to parallel treatments non pressurized. Samples were stored up to 120 days at 4C and periodically analyzed.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/safepork/2001/allpapers/34/
dc.identifier.articleid 2052
dc.identifier.contextkey 6220278
dc.identifier.doi https://doi.org/10.31274/safepork-180809-1083
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath safepork/2001/allpapers/34
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/83486
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/safepork/2001/allpapers/34/2001_GarrigaM_HighHydrostaticPressure.pdf|||Fri Jan 14 23:40:32 UTC 2022
dc.subject.disciplines Animal Diseases
dc.subject.disciplines Veterinary Infectious Diseases
dc.subject.disciplines Veterinary Microbiology and Immunobiology
dc.subject.disciplines Veterinary Preventive Medicine, Epidemiology, and Public Health
dc.title High hydrostatic pressure treatment for the assessment of quality in sliced skin-packaged cooked and cured hams
dc.type event
dc.type.genre article
dspace.entity.type Publication
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