Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment
Аутори
Rašeta, MladenBranković-Lazić, Ivana
Mrdović, Boris
Simunović, Stefan
Simunović, Sara
Jovanović, Jelena
Becskei, Zsolt
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose
casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization
in a chamber under a defined thermal treatment program. By monitoring the temperature
in the product’s thermal center at different control positions in the chamber, temperatures
of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent
8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher
than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to
the thermal center and thus ensures the safety of the product. However, due to the relatively
short time of the heat treatment, the pasteurization values (pv) at the control points were in the
range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with
a narrower diameter is achieved only by controlling the tempe...rature in the thermal center of
the product, and not with pv values. Considering that this sausage is a perishable product,
it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product
remains suitable for consumption within the period defined in a shelf‑life study.
Кључне речи:
Pasteurization / Cooked susages / Pv value / Heat treatment / Food safetyИзвор:
Meat Technology, 2023, 64, 2, 453-459Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200050 (Институт за хигијену и технологију меса, Београд) (RS-MESTD-inst-2020-200050)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Rašeta, Mladen AU - Branković-Lazić, Ivana AU - Mrdović, Boris AU - Simunović, Stefan AU - Simunović, Sara AU - Jovanović, Jelena AU - Becskei, Zsolt PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3493 AB - The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization in a chamber under a defined thermal treatment program. By monitoring the temperature in the product’s thermal center at different control positions in the chamber, temperatures of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent 8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to the thermal center and thus ensures the safety of the product. However, due to the relatively short time of the heat treatment, the pasteurization values (pv) at the control points were in the range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with a narrower diameter is achieved only by controlling the temperature in the thermal center of the product, and not with pv values. Considering that this sausage is a perishable product, it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product remains suitable for consumption within the period defined in a shelf‑life study. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment VL - 64 IS - 2 SP - 453 EP - 459 DO - 10.18485/meattech.2023.64.2.87 ER -
@article{ author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Simunović, Stefan and Simunović, Sara and Jovanović, Jelena and Becskei, Zsolt", year = "2023", abstract = "The aim of this work is to ensure the safety of finely chopped cooked sausages stuffed in a cellulose casing, diameter 21 mm. Safety is ensured by thermal treatment of the level of pasteurization in a chamber under a defined thermal treatment program. By monitoring the temperature in the product’s thermal center at different control positions in the chamber, temperatures of 75.26℃–77.11°C were determined with a thermocouple. In doing so, the products spent 8–9 minutes at a temperature higher than 70°C, and 18–20 minutes at a temperature higher than 55°C. Considering that it is a small diameter product, the heat intensively penetrates to the thermal center and thus ensures the safety of the product. However, due to the relatively short time of the heat treatment, the pasteurization values (pv) at the control points were in the range of 18.3–26 minutes. Therefore, we conclude that ensuring the safety of products with a narrower diameter is achieved only by controlling the temperature in the thermal center of the product, and not with pv values. Considering that this sausage is a perishable product, it is necessary to provide a proper cold chain (0–4℃) after manufacture so that the product remains suitable for consumption within the period defined in a shelf‑life study.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment", volume = "64", number = "2", pages = "453-459", doi = "10.18485/meattech.2023.64.2.87" }
Rašeta, M., Branković-Lazić, I., Mrdović, B., Simunović, S., Simunović, S., Jovanović, J.,& Becskei, Z.. (2023). Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 453-459. https://doi.org/10.18485/meattech.2023.64.2.87
Rašeta M, Branković-Lazić I, Mrdović B, Simunović S, Simunović S, Jovanović J, Becskei Z. Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment. in Meat Technology. 2023;64(2):453-459. doi:10.18485/meattech.2023.64.2.87 .
Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Simunović, Stefan, Simunović, Sara, Jovanović, Jelena, Becskei, Zsolt, "Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment" in Meat Technology, 64, no. 2 (2023):453-459, https://doi.org/10.18485/meattech.2023.64.2.87 . .