Fats and Proteins Research Foundation

Project Tag: thermal death time

Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product

Title: Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product Principal Investigator: T. Matthew Taylor, Texas A&M University Keywords: Taylor, 2014, food safety, microbiology, thermal validation, FSMA, Salmonella, Taylor Year: 2014 Objective: The three core objectives of the current research project that experiments were: 1) identify the D-values of Salmonella enterica serovars previously … Continued

Rendered products: thermal conductivity model

Abstract: The rendering industry is committed to processing animal and poultry by-products to produce microbiologically safe finished products. Heat processing of food materials has been well studied using heat penetration data to establish thermal death time values for heat resistant microorganisms. This information has been used extensively in the canned food industry to ensure food … Continued