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Die mikrobiologische Qualität von Rinderhackfleisch

Die mikrobiologische Qualität von Rinderhackfleisch

Hajar El Basett

54,90 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2023
Materia
Microbiología (no médica)
ISBN:
9786206042884
54,90 €
IVA incluido
Disponible
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Fleisch und Fleischprodukte sind aufgrund ihres hohen Wasser- und Nährstoffgehalts besonders anfällig für bakterielles Wachstum. Einige seiner Bestandteile sind Nährstoffe wie Fett und Eiweiß, weshalb Fleisch ein leicht verderbliches Lebensmittel ist. Tatsächlich sind lebensmittelbedingte Infektionskrankheiten häufig auf Hygienemängel zurückzuführen. Das Vorhandensein pathogener Mikroorganismen im Fleisch ist auf mehrere Faktoren zurückzuführen, darunter die Kontamination der Schlachtkörper während der Schlachtung aus dem Magen-Darm-Inhalt. Das Zerkleinern führt zu einer strukturellen Veränderung des Produkts und begünstigt die Kontamination der Muskelmassen mit Oberflächenkeimen. Hackfleisch ist anfälliger für mikrobielle Veränderungen als ganzes Fleisch. Die Bewertung der mikrobiologischen Qualität von Rinderhackfleisch ist ein entscheidender Schritt, bevor es vermarktet und den Kunden ausgesetzt wird.

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