ShareAnalyses and predictions of the deterioration of comminuted beef.
Author(s) : RACCACH M.
Type of article: Article
Summary
Mathematical models describing the growth of indigenous bacterial population of beef showed that the predicted time to spoilage decreased as both the temperature and the fat level increased. 3 to 0 deg C might be most adequate.
Details
- Original title: Analyses and predictions of the deterioration of comminuted beef.
- Record ID : 1999-3015
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 5
- Publication date: 1998/10
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Meat; Deterioration; Temperature; Beef; Pseudomonas
-
RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR...
- Author(s) : MARRIOTT N. G.
- Date : 1986
- Languages : English
- Source: J. Food Qual. - vol. 9 - n. 5
View record
-
BIOGENIC AMINES AS POTENTIAL CHEMICAL INDICATOR...
- Author(s) : SLEMR J.
- Date : 1981/06
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 6
View record
-
VOLATILE COMPOUNDS PRODUCED BY MEAT PSEUDOMONAD...
- Author(s) : EDWARDS R. A., DAINTY R. H., HIBBARD C. M.
- Date : 1987
- Languages : English
- Source: J. appl. Bacteriol. - vol. 62 - n. 5
View record
-
POTENTIAL VALUE OF THE LIMULUS LYSATE ASSAY FOR...
- Author(s) : FALLOWFIELD H. J., PATTERSON J. T.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 4
View record
-
EFFECT OF BACTERIOPHAGES ON THE COLOUR AND DISP...
- Author(s) : GREER G. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record