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Pregled bibliografske jedinice broj: 881267

Technological Interventions in Fermented Meat Production: the Commercial Perspective

Zdolec, Nevijo
Technological Interventions in Fermented Meat Production: the Commercial Perspective // Innovations in Technologies for Fermented Food and Beverage Industries / Panda, Sandeep ; Prathap, Shetty (ur.).
New York (NY): Springer, 2018. str. 175-188 doi:10.1007/978-3-319-74820-7_10

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Naslov
Technological Interventions in Fermented Meat Production: the Commercial Perspective

Autori
Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Innovations in Technologies for Fermented Food and Beverage Industries

Urednik/ci
Panda, Sandeep ; Prathap, Shetty

Izdavač
Springer

Grad
New York (NY)

Godina
2018

Raspon stranica
175-188

ISBN
978-3-319-74819-1

Ključne riječi
fermented meat products, technological interventions, public health, antimicrobial resistance, mycotoxins, PAH, biogenic amines

Sažetak
Selected microbiological and chemical- toxicological hazards associated with the production of fermented meat products are discussed in terms of technological interventions required for their reduction and control. The complexity of this production imposes the need for a strict implementation of good hygiene and manufacturing practices, given that a number of hazards occur and transfer along the food chain, while some are generated by technological interventions undertaken during meat processing. Hazards of the first kind arise due to the microbiota resistant to antimicrobial agents, while hazards of the second kind arise due to the presence of biogenic amines, mycotoxins and polycyclic aromatic hydrocarbons. Nevertheless, public health importance of fermented meat products is neither lesser nor greater than that of other foodstuffs. Challenging technological measures and risk control strategies give an added value to this kind of meat products.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina



POVEZANOST RADA

Ustanove:
Veterinarski fakultet, Zagreb

Profili:

Avatar Url Nevijo Zdolec (autor)

Poveznice na cjeloviti tekst rada:

doi www.springer.com

Citiraj ovu publikaciju:

Zdolec, Nevijo
Technological Interventions in Fermented Meat Production: the Commercial Perspective // Innovations in Technologies for Fermented Food and Beverage Industries / Panda, Sandeep ; Prathap, Shetty (ur.).
New York (NY): Springer, 2018. str. 175-188 doi:10.1007/978-3-319-74820-7_10
Zdolec, N. (2018) Technological Interventions in Fermented Meat Production: the Commercial Perspective. U: Panda, S. & Prathap, S. (ur.) Innovations in Technologies for Fermented Food and Beverage Industries. New York (NY), Springer, str. 175-188 doi:10.1007/978-3-319-74820-7_10.
@inbook{inbook, author = {Zdolec, Nevijo}, year = {2018}, pages = {175-188}, DOI = {10.1007/978-3-319-74820-7\_10}, keywords = {fermented meat products, technological interventions, public health, antimicrobial resistance, mycotoxins, PAH, biogenic amines}, doi = {10.1007/978-3-319-74820-7\_10}, isbn = {978-3-319-74819-1}, title = {Technological Interventions in Fermented Meat Production: the Commercial Perspective}, keyword = {fermented meat products, technological interventions, public health, antimicrobial resistance, mycotoxins, PAH, biogenic amines}, publisher = {Springer}, publisherplace = {New York (NY)} }
@inbook{inbook, author = {Zdolec, Nevijo}, year = {2018}, pages = {175-188}, DOI = {10.1007/978-3-319-74820-7\_10}, keywords = {fermented meat products, technological interventions, public health, antimicrobial resistance, mycotoxins, PAH, biogenic amines}, doi = {10.1007/978-3-319-74820-7\_10}, isbn = {978-3-319-74819-1}, title = {Technological Interventions in Fermented Meat Production: the Commercial Perspective}, keyword = {fermented meat products, technological interventions, public health, antimicrobial resistance, mycotoxins, PAH, biogenic amines}, publisher = {Springer}, publisherplace = {New York (NY)} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Book Citation Index - Science (BKCI-S)
  • Scopus

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