EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE
YOUSSEF, H., EL-TIMAWY, A. (1982). EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE. EKB Journal Management System, 9(17.18), 109-113. doi: 10.21608/avmj.1982.191559
H. YOUSSEF; A.A.M. EL-TIMAWY. "EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE". EKB Journal Management System, 9, 17.18, 1982, 109-113. doi: 10.21608/avmj.1982.191559
YOUSSEF, H., EL-TIMAWY, A. (1982). 'EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE', EKB Journal Management System, 9(17.18), pp. 109-113. doi: 10.21608/avmj.1982.191559
YOUSSEF, H., EL-TIMAWY, A. EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE. EKB Journal Management System, 1982; 9(17.18): 109-113. doi: 10.21608/avmj.1982.191559

EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE

Assiut Veterinary Medical Journal
Article 19, Volume 9, Issue 17.18, January 1982, Page 109-113  XML PDF (1.68 MB)
Document Type: Research article
DOI: 10.21608/avmj.1982.191559
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Authors
H. YOUSSEF; A.A.M. EL-TIMAWY
Dept. of Meat Hygiene, Faculty of Vet. Med., Assiut University
Abstract
Four groups of raw minced meat with high fat content were artificially inoculated with Salmonella typhimurium and Salmonella newport. Experiments with each group were repeated three times. Thermal processing of minced meat up to 70°C does not lead to complete destruction of Salmonellae. Salmonellae were completely destroyed when min ced meat heated internally to much higher than 70°C. The fat content of the samples proved to have no protective effect for Salmonellae throughout the heating process given to minced meat.
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