Quality and bacteriological consequences of beef carcass spray-chilling: Effects of spray duration and boxed beef storage temperature-Reference-Cited by-同舟云学术

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Quality and bacteriological consequences of beef carcass spray-chilling: Effects of spray duration and boxed beef storage temperature

Published:1997-01 Issue:1 Volume:45 Page:61-73
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Greer G.G.,Jones S.D.M.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Effects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors

2. Spray chilling of lamb carcasses

3. SURVIVAL AND GROWTH OF LISTERIA MONOCTYOGENES ON BEEF TISSUE SURFACES AS AFFECTED BY SIMULATED PROCESSING CONDITIONS

4. Meat and Poultry Microbiology;Gill,1986

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of postmortem bioenergetics in beef colour chemistry;Italian Journal of Animal Science;2023-07-30

2. The storage and preservation of meat: I—Thermal technologies;Lawrie's Meat Science;2023

3. Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage;Ciência Rural;2022

4. A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes;Frontiers in Veterinary Science;2021-03-19

5. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data;Microorganisms;2020-08-06

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