Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven.


Ground chicken breast patties were thermally processed in a lab-scale air convection oven at air temperatures of 163, 177, 190, 204, or 218 C to final patty center temperatures of 50, 55, 60, 65, 70, 75, or 80 C. The cooking time increased with increasing product temperature and decreased with increasing oven air temperature. Prior to thermal processing… (More)


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