Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes-Reference-Cited by-同舟云学术

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Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes

Published:2021-03 Issue: Volume:121 Page:107602
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Giménez Belén,Graiver Natalia,Giannuzzi Leda,Zaritzky Noemí

Funder

Universidad Nacional de La Plata

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference35 articles.

1. Efficacy of gaseous ozone for reducing microflora and foodborne pathogens on button mushroom;Akata;Postharvest Biology and Technology,2015

2. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products;Aponte;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2018

3. Efficiency of non-conventional processing technologies for the control of Listeria monocytogenes in food products;Bahrami;Trends in Food Science & Technology,2020

4. Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2013

5. Sensory and chemical characteristics of precooked microwave-reheatable pork roasts;Boles;Journal of Food Science,1990

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1. Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges;International Journal of Food Engineering;2024-09-04

2. Quality, shelf-life of broiler fillets dipped in clove oil compared to peroxyacetic acid and chlorine and their consequences on inoculated Salmonella enterica;Discover Applied Sciences;2024-08-14

3. Evaluation of ozone effectiveness against Gram-positive and Gram-negative pathogens using different methods;Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi;2024-08-12

4. Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods;Innovative Food Science & Emerging Technologies;2024-08

5. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review;Meat Science;2024-07

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