Marination of Turkey Breast Fillets to Control the Growth of Listeria monocytogenes and Improve Meat Quality in Deli Loaves-Reference-Cited by-同舟云学术

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Marination of Turkey Breast Fillets to Control the Growth of Listeria monocytogenes and Improve Meat Quality in Deli Loaves

Published:2007-01 Issue:1 Volume:86 Page:150-155
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Carroll C.D.,Alvarado C.Z.,Brashears M.M.,Thompson L.D.,Boyce J.

Funder

National Alliance for Food Safety and Security

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/86/1/150/4346440/poultrysci86-0150.pdf

Reference22 articles.

1. Principles of Meat Science;Aberle,2001

2. Oxygen availability affects pro-oxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;J. Food Sci.,1993

3. Official Methods of Analysis,1995

4. Controlling Listeria;Bacus;Meat Poult.,1991

5. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993

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1. Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista);Food Production, Processing and Nutrition;2023-01-02

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3. Marination as a Hurdle to Microbial Pathogens and Spoilers in Poultry Meat Products: A Brief Review;Applied Sciences;2022-11-19

4. The effect of marinade concentrations of different local herbs and spices on the hedonic test of super native chicken breast;IOP Conference Series: Earth and Environmental Science;2022-02-01

5. Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef;LWT;2021-10

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