An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals
Author:
Affiliation:
1. Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
2. University College Dublin; Belfield Dublin 4 Ireland
3. University College Cork; College Road Cork Ireland
Funder
Department of Agriculture, Fisheries and Food, Ireland
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12703/fullpdf
Reference12 articles.
1. Psychrophilic and psychrotrophic clostridia: sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison;Adam;Int J Food Sci Technol,2010
2. Spore germination of the psychrotolerant, red meat spoiler, Clostridium frigidicarnis;Adam;Lett Appl Microbiol,2011
3. Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia;Adam;Meat Sci,2013
4. Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat;Bell;Food Res Int,2001
5. Influence of peroxyacetic acid-based carcass rinse on the onset of ??blown pack’’ spoilage in artificially inoculated vacuum-packed chilled beef;Boerema;J Food Prot,2007
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1. Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs;Foods;2022-05-10
2. Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat;Microorganisms;2019-05-20
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