Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses-Reference-Cited by-同舟云学术

Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

Published:2020-05 Issue: Volume:87 Page:103355
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Kocharunchitt Chawalit,Mellefont Lyndal,Bowman John P.,Ross Tom

Funder

Meat and Livestock Australia

Australian Meat Processor Corporation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

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5. Intervention technologies for ensuring microbiological safety of meat: current and future trends;Chen;Compr. Rev. Food Sci. Food Saf.,2012

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2. Spray-chilling system in the initial cooling process of swine half carcasses;Meat Science;2023-10

3. Characterization of decontamination procedure of beef carcasses at slaughterhouses in the province of Antioquia, Colombia;Vitae;2023-09-22

4. Validation of commercial antimicrobial intervention technologies to control Salmonella on skin-on market hog carcasses and chilled pork wholesale cuts;Food Control;2023-09

5. A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat;eFood;2023-07-03