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OPTIMIZATION OF PROCESSING METHODS FOR PRODUCING READY-TO-EAT MEAT PRODUCTS

Investigators
Knipe, C. Lynn
Institutions
Ohio State University
Start date
2020
End date
2024
Objective
Goal 1. Evaluate sausage processing methods which potentially impact lethality of Salmonella during cooking and smoking processes.Goal 2. Validate the pathogen lethality of drying processes during the increasingly popular production of traditional Italian salami.Goal 3. Evaluate the use of phytate, from vegetable sources, as a replacement for inorganic phosphates in cooked meat products.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
OHO01488
Accession number
1021836
Categories
Salmonella
Bacterial Pathogens
Commodities
Meat, Poultry, Game