Anin-vitromeat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1994.tb04414.x/fullpdf
Reference20 articles.
1. Interaction of concentration and temperature of acetic acid solution on reduction of various species of microorganisms on beef surfaces;Anderson;Journal of Food Protection,1989
2. Reducing microbial populations on beef tissues: concentration and temperature of lactic acid;Anderson;Journal of Food Safety,1990
3. Microbial growth on plate beef during extended storage after washing and sanitizing;Anderson;Journal of Food Protection,1979
4. Microbiological and sensory tests of beef treated with acetic and formic acids;Bell;Journal of Food Protection,1986
5. Relations between muscle pH and important biochemical parameters during the post mortem changes in mammalian muscles;Bendall;Meat Science,1978
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