Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven

Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven

Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of Salmonella spp. in pot pies. To prepare dough for pot pies, flour, butter, sugar, salt, and water w...

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Bibliographic Details
Main Authors: Anna C.S. Porto-Fett, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Aaron Beczkiewicz, Kristina Barlow, Brad Webb, Bryce Merrill, Marie Hooker, Bryan T. Vinyard, John B. Luchansky
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Food Protection
Subjects:
Beef
Chicken
Meat alternative
Pot pies
Salmonella spp.
Thermal inactivation
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24001650
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