Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky-Reference-Cited by-同舟云学术

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Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky

Published:2007-09 Issue:7 Volume:72 Page:C351-C355
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Allen K.,Cornforth D.,Whittier D.,Vasavada M.,Nummer B.

Publisher

Wiley

Subject

Food Science

Reference15 articles.

1. Lethality of Commercial Whole-Muscle Beef Jerky Manufacturing Processes against Salmonella Serovars and Escherichia coli O157:H7

2. Inactivation of Acid-Adapted and Nonadapted Escherichia coli O157:H7 during Drying and Storage of Beef Jerky Treated with Different Marinades

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis;Food Science of Animal Resources;2024-03

2. Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack;Journal of Food Process Engineering;2023-04-13

3. Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step;Microorganisms;2020-05-25

4. Quality characteristics of duck jerky: combined effects of collagen and konjac;Poultry Science;2020-01

5. Food quality changes during shelf life;Food Quality and Shelf Life;2019

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