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 |
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| Authors | |
| 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 | |
| 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. |