High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics-Reference-Cited by-同舟云学术

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High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics

Published:2014-12 Issue: Volume:26 Page:18-25
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lowder Austin C.,Waite-Cusic Joy G.,Mireles DeWitt Christina A.

Funder

Oregon State University

Coastal Oregon Marine Experiment Station in Astoria, OR

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference59 articles.

1. Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials;Adler;Journal of Food Science,2011

2. Meat color measurement guidelines;AMSA,2012

3. Official methods of analysis of AOAC International;AOAC,2003

4. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi;Bak;Meat Science,2012

5. Kinetics of the formation of radicals in meat during high pressure processing;Bolumar;Food Chemistry,2012

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1. High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications;Food Reviews International;2024-06-27

2. Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon;European Food Research and Technology;2024-04-01

3. Ultralow temperature high pressure processing enhances inactivation of norovirus surrogates;International Journal of Food Microbiology;2024-01

4. Persistence of E. coli O157:H7 in Frozen Soils: Role of Freezing Temperature;Sustainability;2023-09-04

5. Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation;Ultrasonics Sonochemistry;2023-05

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