Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef-Reference-Cited by-同舟云学术

Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef

Published:2003-03 Issue:3 Volume:38 Page:233-240
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Gill C. O.,Badoni M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00668.x/fullpdf

Reference18 articles.

1. Microbial Populations on Animal Hides and Beef Carcasses at Different Stages of Slaughter in Plants Employing Multiple-Sequential Interventions for Decontamination

2. New and Established Carcass Decontamination Procedures Commonly Used in the Beef-Processing Industry†

3. A Selective Medium for the Enumeration ofMicrobacterium thermosphactumin Meat and Meat Products

4. The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water

5. The effects of hot water pasteurizing treatments on the appearances of pork and beef

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2. Assessment of microbiological changes in fresh uncooked İnegöl meatballs stored under two different modified atmosphere packaging conditions;Ankara Üniversitesi Veteriner Fakültesi Dergisi;2011

3. Scientific Opinion on the safety and efficacy of using recycled hot water as a decontamination technique for meat carcasses;EFSA Journal;2010-09

4. Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging;Food Control;2009-11

5. Effects on the Microbiological Condition of Product of Decontaminating Treatments Routinely Applied to Carcasses at Beef Packing Plants†;Journal of Food Protection;2009-08-01