Influence of high pressure on the color and microbial quality of beef meat-Reference-Cited by-同舟云学术

Influence of high pressure on the color and microbial quality of beef meat

Published:2003-09 Issue:6 Volume:36 Page:625-631
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Jung S.,Ghoul M.,de Lamballerie-Anton M.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Pressure-heat treatment of postrigor muscle;Bouton;Journal of Food Science,1977

2. Carlez, A. (1994). Traitements par hautes pressions d’aliments d’origine musculaire: destruction microbienne, modifications de couleur, gélification protéique. Thesis. University of Montpellier II, France, 252pp.

3. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle;Carlez;Lebensmittel-Wissenschaft und-Technologie,1993

4. Bacterial growth during chilled storage of pressure-treated minced meat;Carlez;Lebensmittel-Wissenschaft und-Technologie,1994

5. Changes in colour and myoglobin of minced beef meat due to high pressure processing;Carlez;Lebensmittel-Wissenschaft und-Technologie,1995

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