Microbial ecology of beef carcasses and beef products
Author:
Affiliation:
1. Agriculture and Agri-Food Canada Lacombe Research Centre; Lacombe Alberta Canada
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118823071.ch22/fullpdf
Reference132 articles.
1. Psychrophilic and psychrotrophic clostridia: sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison;Adam;International Journal of Food Science and Technology,2010
2. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane;Alakomi;Applied and Environmental Microbiology,2000
3. Survey of antimicrobial effects of beef carcass intervention treatments in very small state-inspected slaughter plants;Algino;Journal of Food Science,2007
4. Distribution of microflora on cattle hides and its transmission to meat via direct contact;Antic;Food Control,2010
5. Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants;Arthur;Journal of Food Protection,2004
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