Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients-Reference-Cited by-同舟云学术

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

Published:2011-12 Issue:12 Volume:22 Page:1859-1864
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yoon Yohan,Mukherjee Avik,Geornaras Ifigenia,Belk Keith E.,Scanga John A.,Smith Gary C.,Sofos John N.

Funder

The Beef Checkoff, the National Integrated Food Safety Initiative of the United States Department of Agriculture Cooperative State Research, Education, and Extension Service

the Colorado State University Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. The tenderisation of shin beef using a citrus juice marinade;Burke;Meat Science,2003

5. Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades;Calicioglu;Journal of Food Protection,2002

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