Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage
Author:
Funder
Food Institutional Research Measure
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Germination of psychrotolerant clostridia responsible for red meat spoilage;Adam,2012
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. Microbiological quality of cold and hot processed chilled and frozen beef;Bell;Food Research International,1998
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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1. Hot boning of meat;Encyclopedia of Meat Sciences;2024
2. Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage;LWT;2022-12
3. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage;Food Science of Animal Resources;2022-09
4. The effect of four alternative chilling regimes on the bacterial load on beef carcasses;Food Microbiology;2021-05
5. The microbiology of beef from carcass chilling through primal storage to retail steaks;Current Research in Food Science;2021
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