Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef

Author:

Silva Alessandra R.,Tahara Ana Cláudia C.,Chaves Rafael D.,Sant'Ana Anderson S.,Faria José de Assis F.,Massaguer Pilar R.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Spore germination of the psychrotolerant, red meat spoiler, Clostridium frigidicarnis;Adam;Letters in Applied Microbiology,2011

2. Psychrophilic and psychrotrophic clostridia: Sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison;Adam;International Journal of Food Science and Technology,2010

3. Standard test method for leaks using bubble emission techniques — E515‐05;American Society for Testing and Materials (ASTM),2005

4. Standard practice for performance testing of shipping containers and systems — ASTM D4169‐08;American Society for Testing and Materials (ASTM),2008

5. Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat;Bell;Food Research International,2001

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