Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere-Reference-Cited by-同舟云学术

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Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Published:2006-02 Issue:3 Volume:72 Page:254-260
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Shrestha Sundar,Min Zhang

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Organic acids as tenderizers of collagen in restructured beef;Arganosa;Journal of Food Science,1989

2. Organic acids;Baird-Parker,1980

3. Reduction of bacteria on pork carcasses;Beimuller;Journal of Food Science,1973

4. Meat packaging: Protection, preservation and presentation;Bell,2001

5. The case for—or against—case-ready fresh red meat in the United States;Brody;Food Technology,2000

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1. Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs;International Food Research Journal;2024-03-01

2. Effect of modified atmosphere packaging on shelf-life and quality characteristics of meat pasty (mantı);Food and Health;2024

3. Validation of commercial antimicrobial intervention technologies to control Salmonella on skin-on market hog carcasses and chilled pork wholesale cuts;Food Control;2023-09

4. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C;Foods;2023-07-31

5. Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts;EFSA Journal;2018-12

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