Untersuchungen zur sensorischen und mikrobiologischen Stabilität von frischem Putenhackfleisch in Schutzgasverpackung

@inproceedings{Remm2010UntersuchungenZS,
  title={Untersuchungen zur sensorischen und mikrobiologischen Stabilit{\"a}t von frischem Putenhackfleisch in Schutzgasverpackung},
  author={Karen Remm},
  year={2010}
}
The main objectives of the present examinations were to collect comprehensive microbiological data associated with a product new to the market in the European Union, minced turkey meat, and to additionally evaluate the product quality within the frame of a sensory expert evaluation. Material from a large-scale EU producer was examined in two examination units. Firstly, turkey meat raw material and turkey minced meat were analysed at four processing stages (the raw material prior to… CONTINUE READING