Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage-Reference-Cited by-同舟云学术

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

Published:2021-02-18 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Lee Hyunah¹,Shahbaz Hafiz Muhammad²^ORCID,Yang Jaekyung¹,Jo Mun Hui¹,Kim Jeong Un¹,Yoo Sungyul³,Kim Sung Han³,Lee Dong‐Un⁴,Park Jiyong¹^ORCID

Affiliation:

1. Department of Biotechnology Yonsei University Seoul South Korea

2. Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan

3. Nutrex Technology Co., Ltd. Seongnam South Korea

4. Department of Food Science and Technology Chung‐Ang University Anseong South Korea

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15345

Reference37 articles.

1. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak K. H.;Critical Reviews in Food Science and Nutrition,2017

2. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

3. Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio

4. Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat

5. A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

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