Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide-Reference-Cited by-同舟云学术

Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide

Published:2002-03 Issue:3 Volume:60 Page:299-305
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stivarius M.R,Pohlman F.W,McElyea K.S,Apple J.K

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

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3. Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 °C;Dorsa;Journal of Food Protection,1998

4. Reduction of pathogens using hot water and lactic acid on beef trimmings;Ellebracht;Journal of Food Science,1999

5. Bactericidal effectiveness of three chlorine sources used in beef carcass washing;Emswiler;Journal of Animal Science,1976

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