Studies on the Effects of Low Temperature Cooking on the Internal Temperature Kinetics and Bacterial Inactivation in Wild Deer and Wild Boar Meats-Reference-Cited by-同舟云学术

Studies on the Effects of Low Temperature Cooking on the Internal Temperature Kinetics and Bacterial Inactivation in Wild Deer and Wild Boar Meats

Published:2022-06-30 Issue:2 Volume:39 Page:77-82
ISSN:1340-8267
Container-title:Japanese Journal of Food Microbiology
language:en
Short-container-title:Nihon Shokuhin Biseibutsu Gakkai zasshi

Author:

Yamamoto Shiori¹,Akimoto Shin-ichiro²,Sakoi Chiaki³,Yamada Ken³,Kabeya Hidenori⁴,Sugiyama Hiromu⁵,Takai Shinji⁶,Maeda Ken⁵,Asakura Hiroshi¹

Affiliation:

1. National Institute of Health Sciences

2. Ecole Tsuji Tokyo

3. Tsuji Culinary Institute

4. Nihon University

5. National Institute of Infectious Diseases

6. Kitasato University

Publisher

Japanese Society of Food Microbiology

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jsfm/39/2/39_77/_pdf

Reference24 articles.

1. 1） Asakura, H., Kawase, J., Ikeda, T., Honda, M., Sasaki, Y. et al.: Microbiological quality assessment of game meats at retail in Japan. J. Food Prot., 80, 2119–2126 (2017).

2. 2） Asakura, H., Saito, E., Momose, Y., Ekawa, T., Sawada, M. et al.: Prevalence and growth kinetics of Shiga toxin-producing Escherichia coli (STEC) in bovine offal products in Japan. Epidemiol Infect., 140, 655–664 (2012).

3. 3） Brar, J. S., Waddell, J. N., Bailey, M., Corkran, S., Velasquez, C., Juneja, V. K. and Singh, M.: Thermal in activation of Shiga toxin-producing Escherichia coli in ground beef with varying fat content. J. Food Prot., 81, 986–992 (2018).

4. 4） Choi, Y. and Okos, M. R.: Effects of temperature and composition on the thermal properties of foods; Food engineering and process applications. Maguer, M.L. and Jelen, P. (eds.), p. 93–101. Elsevier, London (1986).

5. 5） Dominguez-Hernandez, E., Salaseviciene, A. and Ertbjerg, P.: Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Sci., 143, 104–113 (2018).