The microbiology and storage stability of vacuum packed lamb
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00955.x/fullpdf
Reference17 articles.
1. A Note on the Spoilage of Prepacked Lamb Chops byMicrobacterium thermosphactum
2. A Diagnostic Key for Identifying the Lactic Acid Bacteria of Vacuum Packed Bacon
3. A Selective Medium for the Enumeration ofMicrobacterium thermosphactumin Meat and Meat Products
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1. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life;Critical Reviews in Food Science and Nutrition;2021-08-26
2. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts;Meat Science;2014-05
3. Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum-packed whole meat product under refrigerated storage;International Journal of Food Science & Technology;2007-06-28
4. Composition of bacterial flora in sliced vacuum packed Bologna-type sausage as influenced by nitrite;International Journal of Food Science & Technology;2007-06-28
5. Spoilage organisms of red meat and poultry;Microbiological Analysis of Red Meat, Poultry and Eggs;2007
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