EFFECTS OF SHELF LIFE ENHANCERS AND MICROBIAL LOAD ON ESCHERICHIA COLI K12 SURVIVAL IN INJECTED BEEF STRIP STEAKS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00077.x/fullpdf
Reference28 articles.
1. Bacteriology and Storage Life of Moisture-Enhanced Pork
2. Acceptability and Shelf-life of Marinated Fresh and Precooked Pork
3. Bacterial Contamination of Recirculating Brine Used in the Commercial Production of Moisture-Enhanced Pork†
4. The effects on broiler chicken of polyphosphate injection during commercial processing
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2. Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins;Meat Science;2012-05
3. Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef;Journal of Food Protection;2011-03-01
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