Quality attributes and thermal inactivation of Shiga toxin-producing Escherichia coli in moisture enhanced, non-intact beef products are affected by pump rate, internal temperature, and resting time after cooking-Reference-Cited by-同舟云学术

Quality attributes and thermal inactivation of Shiga toxin-producing Escherichia coli in moisture enhanced, non-intact beef products are affected by pump rate, internal temperature, and resting time after cooking

Published:2016-10 Issue: Volume:68 Page:112-117
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Shen Cangliang,McKeith Amanda,Broyles Courtney,McKeith Russell

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

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4. Prevalence and characterization of non-O157 shiga toxin-producing Escherichia coli isolates from commercial ground beef;Bosilevac;Applied and Environmental Microbiology,2011

5. Chemical and physical characteristics of meat/color and pigment;Cornforth,2004

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1. A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions;Foods;2017-12-26

2. Combination of spectral and textural information of hyperspectral imaging for the prediction of the moisture content and storage time of cooked beef;Infrared Physics & Technology;2017-06