Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions
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DOI: 10.1016/j.ifset.2020.102599
Abstract: Abstract The effect of combining vacuum cooling with an ozone-based inhibition process (InhVac) on Clostridium perfringens spore germination and outgrowth in cooked pork meat after exponential chilling (from 54.4 to 7.2 °C in 12, 15, 18,… read more here.
Keywords: cooked pork; pork meat; vacuum cooling; outgrowth cooked ... See more keywords