Weisselia viridescens was responsable of cavities formation in cooked ham. The microrganisms probably grew during the brining and produced CO2, which was kept inside the meat and formed some cavities which were observed before the packaging.
The spoilage of cooked ham caused by Weissella viridescens [Alterazione di prosciutto cotto da Weissella viridescens]
COMI, Giuseppe;IACUMIN, Lucilla;MANZANO, Marisa;
2007-01-01
Abstract
Weisselia viridescens was responsable of cavities formation in cooked ham. The microrganisms probably grew during the brining and produced CO2, which was kept inside the meat and formed some cavities which were observed before the packaging.File in questo prodotto:
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