Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses-Reference-Cited by-同舟云学术

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Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses

Published:2020-06 Issue: Volume:164 Page:108104
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Han Jina,Luo Xin,Zhang Yining,Zhu Lixian,Mao Yanwei,Dong Pengcheng,Yang Xiaoyin,Liang Rongrong,Hopkins David L.,Zhang Yimin

Funder

China Agriculture Research System-beef

Shandong “Double Tops” program

Shandong province agricultural innovation team

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Treatment of cattle hides with shellac-in-ethanol solution to reduce bacterial transferability--a preliminary study;Antic;Meat Science,2010

2. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products;Aslim;LWT - Food Science and Technology,2005

3. Microbial pathogen control in the beef chain: Recent research advances;Buncic;Meat Science,2014

4. Use of fluorescence imaging as a hygiene indicator for beef and lamb carcasses in UK slaughterhouses;Burfoot;Biosystems Engineering,2011

5. Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid;Cap;Meat Science,2019

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1. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review;Meat Science;2024-07

2. Surface carcass treatment with olive mill wastewater polyphenolic extract against <i>Salmonella</i> enteritidis and <i>Listeria monocytogenes</i>: <i>in vitro</i> and <i>in situ</i> assessment;Italian Journal of Food Safety;2024-05-16

3. Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger;Revista Facultad Nacional de Agronomía Medellín;2024-05-01

4. Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties;Theory and practice of meat processing;2024-01-11

5. Characterization of decontamination procedure of beef carcasses at slaughterhouses in the province of Antioquia, Colombia;Vitae;2023-09-22

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