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- W2019987802 abstract "The objective was to determine the survival of C. perfringens S-45 in inoculated rump roasts (1.6 kg) cooked in an electric crockery pot set on low or in an electric oven set at 107° or 177°C. Log counts for raw samples from roasts inoculated with C perfringens were 6.30/g for vegetative cells and 3.17/g for spores. Final internal temperatures and cooking times were 81°C and 10 hr for the crockery pot, 85°C and 9 hr for the slow oven, and 77°C and 21/2 hr for the moderate oven. Total cooking losses were 38 and 39% for roasts cooked in the crockery pot or slow oven and were lower, 32%, for roasts cooked in the moderate oven. Each cooking method reduced C perfringens cell counts by at least 3.4 log cycles and spore counts by at least 0.6 log cycle. Analysis of variance indicated that the counts of vegetative cells and spores on the cooked roasts were similar for the three methods of cooking." @default.
- W2019987802 created "2016-06-24" @default.
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- W2019987802 date "1976-03-01" @default.
- W2019987802 modified "2023-09-27" @default.
- W2019987802 title "SURVIVAL OF Clostridium perfringens IN RUMP ROASTS COOKED IN AN OVEN AT 107° OR 177°C OR IN AN. ELECTRIC CROCKERY POT" @default.
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- W2019987802 doi "https://doi.org/10.1111/j.1365-2621.1976.tb00641.x" @default.
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