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Control, IM meat

E. Other Considerations for Controlling Microbial Growth in Some IM Meats... [Pg.72]

Recently, 275 tons of Lebanon bologna were recalled by a Pennsylvania processor due to possible salmonella contamination (Anonymous, 1995b). This emphasizes the importance of good manufacturing practices and careful control of microbial contamination in processing of IM meat products. [Pg.82]

A REVIEW OF DEHYDRATION CONTROL IN IM MEAT PRODUCTS 85 B. HUMECT ANTS USED IN IM PET FOODS... [Pg.85]

Ibanez et al. (1995) compared dry-fermented sausages formulated so that part of the NaCl was replaced with KCl from the standpoint of their effects on carbohydrate fermentation and nitrosation. Both sausages attained similar final pH and a values, at pH 5.06 and 4.99 and a 0.85 and 0.88 for the control NaCl and the KCl-containing sausage. Final values were achieved in less than 20 days and were well below the a value of <0.90, which is required for stability of IM meats. [Pg.95]

See other pages where Control, IM meat is mentioned: [Pg.72]    [Pg.73]    [Pg.74]    [Pg.75]    [Pg.77]    [Pg.79]    [Pg.81]    [Pg.83]    [Pg.87]    [Pg.89]    [Pg.89]    [Pg.91]    [Pg.93]    [Pg.95]    [Pg.97]    [Pg.99]    [Pg.101]    [Pg.102]    [Pg.103]    [Pg.105]    [Pg.107]    [Pg.109]    [Pg.113]    [Pg.115]    [Pg.117]    [Pg.119]    [Pg.119]    [Pg.120]    [Pg.121]    [Pg.121]   


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