Combined pressure‐thermal inactivation effect on spores in lu‐wei beef – a traditional Chinese meat product

Aims This study investigated the inactivation effect and kinetics of Bacillus coagulans and Geobacillus stearothermophilus spores suspended in lu‐wei beef by combining high pressure (500 and 600 MPa) and moderate heat (70 and 80°C or 80 and 90°C). Methods and Results During pressurization, the tempe...

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Veröffentlicht in:	Journal of applied microbiology 2015-08, Vol.119 (2), p.446-454
Hauptverfasser:	Wang, B.‐S., Li, B.‐S., Du, J.‐Z., Zeng, Q.‐X.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacillus - growth & development Bacillus coagulans Beef Cattle Food safety Food science Geobacillus Geobacillus stearothermophilus - growth & development high‐pressure technology Hot Temperature Hydrostatic Pressure inactivation Kinetics Meat products Meat Products - microbiology Microbiology moderate heat Pressure Red Meat spores Spores, Bacterial - growth & development Sterilization - methods
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