EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 20, Volume 8, Issue 15.16, January 1981, Page 121-125 PDF (1.15 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1981.191939 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| H. YOUSSEF | ||||
| Vicpt. of meat dygdale, Faculty of Vet. med., Assiut University | ||||
| Abstract | ||||
| The effect of thermal processing on Clostridium perferingens in sausage emulsion was obtained, the maximum internal temperatures of the samples during the smoking process was 72°C. The heat resistant strains of Cl.perferingens tolerated heating processing of frankfurters as well as the addition of the maximum legal limits of the curing agents and developed more rapidly in samples stored at 20°C | ||||
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