Publication details

Přežití mikroorganismů v mase při nízkoteplotním pečení a vaření ve vakuu metodou sous - vide

Title in English Survival of microorganisms in meat at a low temperature baking and cooking in vacuum using sous - vide
Authors

ŠINDLER Michal ŠIMŮNEK Jan

Year of publication 2016
Type Article in Proceedings
Conference Výživa a zdraví : 20. jubilejní celostátní konference s mezinárodní účastí v Teplicích
MU Faculty or unit

Faculty of Medicine

Citation
Field Hygiene
Keywords Roasting; meat; microorganism; nutrition; technology; temperature
Description Technology of food preparation has a significant influence on the quality and the safety of heat-processed foods. New technologies sous-vide, which means cooking in a vacuum, and roasting meat at low down temperatures utilizing modern technologies enable the augmentation of the quality of prepared foods however they contain a risk of survival of microorganism.

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