ShareEvaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display.
Author(s) : GREER G. G., GILL C. O., DILTS B. D.
Type of article: Article
Summary
The correlation between the meat surface temperature and multiplication of Pseudomonas and Escherichia coli. A comparison of air temperature in four refrigerated cabinets.
Details
- Original title: Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display.
- Record ID : 1995-1671
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 4
- Publication date: 1994
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Retail trade; Microbiology; Meat; Display cabinet; Temperature; Chilling; Distribution
-
PROPER CONTROL OF RETAIL CASE TEMPERATURE IMPRO...
- Author(s) : GREER G. G., JEREMIAH L. E.
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 4
View record
-
MICROBIAL QUALITY OF VACUUM PACKAGED SLICED HAM.
- Author(s) : STEELE J. E., STILES M. E
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 6
View record
-
EFFECTS OF PHAGE CONCENTRATION, BACTERIAL DENSI...
- Author(s) : GREER G. G.
- Date : 1988
- Languages : English
View record
-
EVALUATION OF RETAIL AND PALATABILITY CHARACTER...
- Author(s) : RILEY R. R.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 8
View record
-
MICROBIAL PROFILE OF SPOILAGE FLORA FROM PORK S...
- Author(s) : SILAS J. C., CARPENTER J. A., HARRISON M. A.
- Date : 1987
- Languages : English
- Source: J. Food Qual. - vol. 10 - n. 4
View record