The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads-Reference-Cited by-同舟云学术

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The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Published:2019-04 Issue: Volume:150 Page:23-32
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kilgannon Ashleigh K.,Holman Benjamin W.B.,Mawson A. John,Campbell Michael,Collins Damian,Hopkins David L.

Funder

Australian Meat Processor Corporation

NSW Department of Primary Industries

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. VIDAS® Listeria (Standard No. BIO 12/02–06/94);AFNOR Certification,2018

2. AMSA. (2012). AMSA meat color measurement guidelines. American Meat Science Association, Champaign, Illinois USA.

3. Compendium of Methods for the Microbiological Examination of Foods;APHA,2001

4. Exogenous proteases for meat tenderization;Bekhit;Critical Reviews in Food Science and Nutrition,2014

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2. Microbial Profiles of Meat at Different Stages of the Distribution Chain from the Abattoir to Retail Outlets;International Journal of Environmental Research and Public Health;2023-01-21

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4. Detection of adulteration in mutton using digital images in time domain combined with deep learning algorithm;Meat Science;2022-10

5. Application of gamma radiation in the beef texture development during accelerated aging;Journal of Texture Studies;2022-09-13

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