Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks-Reference-Cited by-同舟云学术

Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks

Published:1986-01 Issue:1 Volume:51 Page:37-39
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHANDRAN S.K.,SAVELL J.W.,GRIFFIN D.B.,VANDERZANT C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb10830.x/fullpdf

Reference14 articles.

1. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals

2. Multiple Range and Multiple F Tests

3. W.A. Empey, and W.J. Scott, 1939 . Investigations on chilled beef. Part I. Microbial contamination acquired in the meat-works. Bull. Coun. Sci. Industr. Res. Austr. No. 126.

4. Proper Control of Retail Case Temperature Improves Beef Shelf Life1

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