Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia
Author:
Funder
Ministry of Science and Innovation
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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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. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers;Barkate;Meat Science,1993
4. Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat;Bell;Food Research International,2001
5. Influence of peroxyacetic acid-based carcass rinse on the onset of “blown pack” spoilage in artificially inoculated vacuum-packed chilled beef;Boerema;Journal of Food Protection,2007
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