Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beef-Reference-Cited by-同舟云学术

Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beef

Published:2011-07 Issue:3 Volume:88 Page:361-367
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yang X.,Balamurugan S.,Gill C.O.

Funder

Alberta Livestock Industry Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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

2. 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

3. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats;Brightwell;International Journal of Food Microbiology,2007

4. PCR detection of psychrophilic Clostridium spp. causing “blown pack” spoilage of vacuum-packed chilled meats;Broda;Journal of Applied Microbiology,2003

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