Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review-Reference-Cited by-同舟云学术

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Published:2022-09-23 Issue: Volume: Page:1-25
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Han Jina¹²,Dong Pengcheng¹²,Holman Benjamin W.B.³,Yang Huixuan¹²,Chen Xue¹²,Zhu Lixian¹²,Luo Xin¹²,Mao Yanwei¹²,Zhang Yimin¹²

Affiliation:

1. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China

2. National R&D Center for Beef Processing Technology, Tai’an, Shandong, P. R. China

3. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia

Funder

the earmarked funds for China Agriculture Research System-beef

a special intergovernmental project for international cooperation in Science, Technology and Innovation

Shandong Province Agricultural Innovation Team from China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2121258

Reference226 articles.

1. Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

2. Effect of Ultrasound Treatment Prior to Vacuum and Modified Atmosphere Packaging on Microbial and Physical Characteristics of Fresh Beef

3. Bacteriophages Reduce Experimental Contamination of Hard Surfaces, Tomato, Spinach, Broccoli, and Ground Beef by Escherichia coli O157:H7

4. Ultrasound Application to Improve Meat Quality

5. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

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