Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua-Reference-Cited by-同舟云学术

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Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

Published:2020-01 Issue: Volume:59 Page:102276
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Inguglia Elena S.,Oliveira Márcia,Burgess Catherine M.,Kerry Joe P.,Tiwari Brijesh K.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

2. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science and Technology,2015

3. Development of antibiotic-resistant strains for the enumeration of foodborne pathogenic bacteria in stored foods;Blackburn;International Journal Food Microbiology,1994

4. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994

5. Carcass and meat quality of light lambs using principal component analysis;Cañeque;Meat Science,2004

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