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dc.creatorRašeta, Mladen
dc.creatorJovanović, Jelena
dc.creatorBecskei, Zsolt
dc.creatorBranković-Lazić, Ivana
dc.creatorMrdović, Boris
dc.creatorĐorđević, Vesna
dc.date.accessioned2021-12-15T10:04:22Z
dc.date.available2021-12-15T10:04:22Z
dc.date.issued2021
dc.identifier.issn1755-1307
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2287
dc.description.abstractThis study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.
dc.languageEnglish
dc.publisherIOP Publishing Ltd
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200050/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.source61st International Meat Industry Conference (MEATCON2021)
dc.titleOptimization of pasteurization of meat products using pasteurization values (p-values)
dc.typeconferenceObject
dc.rights.licenseBY
dc.citation.volume854
dc.citation.spage012079
dc.identifier.doi10.1088/1755-1315/854/1/012079
dc.identifier.scopus2-s2.0-85120423775
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/6317/Optimization_of_pasteurization_pub_2021.pdf
dc.type.versionpublishedVersion


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