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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450110 |
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Table of Contents:
- Crecimiento microbiano en productos cárnicos refrigerados J. Tirado D. Paredes J. A. Torres G. Velazquez Química cold chain temperature abuse microbial spoilage Refrigerated meat products Microbial quality and safety are a function of the cumulative effect of the temperature of raw materials, production processes, storage and transportation. Improving quality and safety increases the demand for refrigerated meat products. This study focuses on alternatives to improve the cold chain including sector studies to determine temperature profiles and thus identify critical improvements to the cold chain. Information from temperature recorders attached to product shipments can be used to identify the frequency and severity of temperature abuses. Although, similar information is obtained by time-temperature indicators (TTI), these devices respond to the package temperature and can result in thereprocessing, rejection or destruction of acceptable products. Finally, databases and software available for theimplementation of predictive microbiology, i.e., mathematical models relating substrate composition and temperature with microbial growth in foods, can be used to evaluate alternatives to eliminate microbial risks and extend microbial shelf life. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450110 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5