1982
DOI: 10.1111/j.1365-2621.1982.tb00203.x
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Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork

Abstract: Pork slurries were prepared from leg or shoulder muscle from three animals from each of three breeds of pig (Pietrain, Gloucester Old Spot and Large White X Landrace cross). Slurries (pork:water, 1: 1.5) contained NaN02 (100 pg/g), NaCl(2.5,3.5 or 4.5% w/v on the water), were subjected to one of three heat treatments (unheated, 80°C for 7 min, 80°C for 7 min plus 70°C for l, hr) and stored at 35, 20, 17.5 or 15°C for up to 6 months to determine the relative effects of the above factors on growth (spoilage) and… Show more

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Cited by 14 publications
(4 citation statements)
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“…botulinum. For example, in a slurry containing 2.5% salt and l0Opglg nitrite added, after HIGH heat treatment and 15°C storage, residual nitrite was present (25 pglg) for up to circa 63 days and the probability of toxin production (taken from Robinson et al, 1982) was 27%. In an equivalent slurry to which isoascorbate had been added, residual nitrite fell to 11 pg/g within 10 days yet the probability of toxin production was 1 1 %.…”
Section: Implications Of Residual Nitrite Levelsmentioning
confidence: 99%
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“…botulinum. For example, in a slurry containing 2.5% salt and l0Opglg nitrite added, after HIGH heat treatment and 15°C storage, residual nitrite was present (25 pglg) for up to circa 63 days and the probability of toxin production (taken from Robinson et al, 1982) was 27%. In an equivalent slurry to which isoascorbate had been added, residual nitrite fell to 11 pg/g within 10 days yet the probability of toxin production was 1 1 %.…”
Section: Implications Of Residual Nitrite Levelsmentioning
confidence: 99%
“…The desire to reduce the amount of nitrite and/or nitrate added to cured meats has resulted in considerable research into factors controlling the growth of C f . botulinum in pasteurized cured meats both in the U.S.A. (Christiansen et al, 1973(Christiansen et al, , 1974Tompkin, Christiansen & Shaparis, 1977, 1978aIvey & Robach, 1978;Ivey et ul., 1978;Sofos et al, 1979aSofos et al, ,b,c,d,e, 1980a and in the U.K. (Roberts et al, 1976(Roberts et al, , 1981a(Roberts et al, ,b,c, 1982Gibson, Roberts & Robinson, 1982;Robinson, Gibson & Roberts, 1982).…”
Section: Introductionmentioning
confidence: 99%
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