Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses

Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2-5°C). Forty carcasses were allocated to each treatment: control, without ozone...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 4 vom: 15. Apr., Seite 366-376
1. Verfasser:	Werlang, Gabriela Orosco (VerfasserIn)
Weitere Verfasser:	Kich, Jalusa Deon, Lopes, Graciela Volz, Coldebella, Arlei, Feddern, Vivian, Cardoso, Marisa
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2022
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Escherichia coli Listeria Pork Salmonella decontamination Ozone 66H7ZZK23N