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Issue 1 (1) 2002 pp. 55-65

Zbigniew J. Dolatowski, Dariusz M. Stasiak

BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT

Abstract The research was carried out to verify the contamination of meat and meat products after ultrasonication. The ultrasound device working at 25 kHz was used. The raw meat treated (massaged) with ultrasound before and after brine injection was put to microbiological tests. The analyses of the results proved the significant influence of ultrasound processing on microbial contamination of meat. The aerobic bacteria and lactic acid bacteria showed significant sensitivity to ultrasound treatment. No essential effects of ultrasound processing of raw material on micro-flora growth in meat and cooked ham during cool storage were found. The mechanical influence during wave passing through the meat could explain the microbial contamination reducing in the ultrasound field.
Keywords: ultrasound, microbial contamination, meat, brining
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/6_1_2002.pdf

For citation:

MLA Dolatowski, Zbigniew J., and Dariusz M. Stasiak. "BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT." Acta Sci.Pol. Technol. Aliment. 1.1 (2002): 55-65.
APA J. Dolatowski Z.,M. Stasiak D. (2002). BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT. Acta Sci.Pol. Technol. Aliment. 1 (1), 55-65
ISO 690 DOLATOWSKI, Zbigniew J., STASIAK, Dariusz M.. BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT. Acta Sci.Pol. Technol. Aliment., 2002, 1.1: 55-65.