Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations-Reference-Cited by-同舟云学术

Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations

Published:2002-04 Issue:2-3 Volume:19 Page:211-219
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Byrne C.M.,Bolton D.J.,Sheridan J.J.,Blair I.S.,McDowell D.A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition;Ahmed;J. Food Sci.,1995

2. Post mortem changes in muscle;Bendall,1973

3. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil;Bloukas;Meat Sci.,1997

4. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study;Bostian;J. Assoc. Off. Anal. Chem.,1985

5. Some effects of sodium lactate on shelf-life, sensory, and physical characteristics of vacuum-packaged beef bologna;Brewer;J. Food Quality.,1992

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs;International Food Research Journal;2024-03-01

2. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation;LWT;2021-06

3. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef;International Journal of Food Microbiology;2020-05

4. High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio;Food Microbiology;2015-04

5. Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince;Journal of Aquatic Food Product Technology;2014-06-03