ShareMICROBIAL CHARACTERISTICS OF THREE FORMULATIONS OF PRECOOKED, VACUUM-PACKAGED RESTRUCTURED BEEF STEAKS.
Author(s) : PAYNE C. A.
Type of article: Article
Summary
DIFFERENT KINDS OF RESTRUCTURED STEAKS, RAW OR COOKED, WERE SAMPLED FOR AEROBIC, GRAM-NEGATIVE LACTOBACILLI AND STAPHYLOCOCCI COUNTS. PRESENCE OF SALMONELLA, AEROMONAS, YERSINIA AND LISTERIA WAS ALSO TESTED. RESULTS ARE GIVEN FOR A 7 WEEK STORAGE TIME AT 275 K (2 DEG C).
Details
- Original title: MICROBIAL CHARACTERISTICS OF THREE FORMULATIONS OF PRECOOKED, VACUUM-PACKAGED RESTRUCTURED BEEF STEAKS.
- Record ID : 1992-1204
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Staphylococcus; Salmonella; Mince; Microbiology; Listeria; Lactobacillus; Vacuum; Meat; Chilling; Beef; Yersinia; Packaging; Cooking
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