Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef-Reference-Cited by-同舟云学术

Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef

Published:2017-07-05 Issue:1 Volume:42 Page:e13402
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Salim Ana Paula A. A.¹²,Canto Anna C. V. C. S.¹,Costa-Lima Bruno R. C.¹,Simoes Julia S.¹,Panzenhagen Pedro H. N.²,Costa Marion P.¹,Franco Robson M.¹,Silva Teófilo J. P.¹,Conte-Junior Carlos A.¹²^ORCID

Affiliation:

1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil

2. Programa de Pós Graduação em Ciência de Alimentos; Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro, 21949-900, Rio de Janeiro Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13402/fullpdf

Reference53 articles.

1. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef;Aktas;European Food Research and Technology,2001

2. Faecal shedding of verotoxigenic Escherichia coli in cattle in the Czech Republic;Alexa;Veterinary Medicine Czech,2011

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