The effect of temperature disruption during transport on the microbiological quality of fresh poultry meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000083" target="_blank" >RIV/26722861:_____/23:N0000083 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of temperature disruption during transport on the microbiological quality of fresh poultry meat
Original language description
The study evaluated the effect of three factors namely (1) higher temperature, (2) the duration of cold chain disruption and (3) the examination time after the disruption on the numbers and abundance of microorganisms in samples of all three packaging types. The results were used to develop mathematical models describing the effect of temperature and the duration of exposure to elevated temperature on the microbial profile of fresh poultry meat. Citation: Necidová L., Bursová Š., Haruštiaková D., Zouharová A., Bartáková K., Klimešová M.: The effect of temperature disruption during transport on the microbiological quality of fresh poultry meat. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p. 299.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/QK21020245" target="_blank" >QK21020245: The degree of cold chain disruption during official sampling and sample transport and its effects on the resulting microbial profile</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů