Thermal Inactivation of Escherichia coli O157:H7 Inoculated at Different Depths of Non-Intact Blade-Tenderized Beef Steaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02552.x/fullpdf
Reference28 articles.
1. Fate of field-isolated Escherichia coli O157 in ground beef at different storage temperatures;Barkocy-Gallagher;J Food Prot,2002
2. Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain;Bidner;J Anim Sci,1985
3. Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts;Blankenship;Appl Environ Microbiol,1978
4. Cooking methods for elimination of Salmonella typhimurium experimental surface contaminant from rare dry-roasted beef roasts;Blankenship;J Food Sci,1980
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