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- W4383335373 abstract "Cooking is the most common heat treatment applied to meat and its primary aim is to cause structural and chemical changes that will make the meat more palatable for consumption. Industrially, the aim is more often to pasteurize the meat, i.e., kill vegetative pathogens and spoilage organisms, to extend the safe shelf life for the product, with the consumer completing the cooking process at home. Sterilization extends the shelf life even further by killing all of the microorganisms present, including the spores. Surface decontamination heat treatments may be used during primary processing to reduce microbial contamination and improve the safety of raw meat. While other heat processes, such as scalding and singeing, are used in pork and poultry processing to aid the removal of hair and feathers from the carcass." @default.
- W4383335373 created "2023-07-07" @default.
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- W4383335373 date "2022-01-01" @default.
- W4383335373 modified "2023-09-23" @default.
- W4383335373 title "Heat processing methods" @default.
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- W4383335373 doi "https://doi.org/10.1016/b978-0-323-85125-1.00150-2" @default.
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