ShareThe influence of biopreservatives on the bacterial level of refrigerated vacuum packaged beef.
Author(s) : ROZBEH M., KALCHAYANAND N., FIELD R. A., JOHNSON M. C., RAY B.
Type of article: Article
Summary
Assessment of the antibacterial properties of pediocine acH, nisine, Nisapline, Microgard and sodium lactate in meat inoculated with Leuconostoc. Influence of bacteriocines, organic acid and carbon monoxide on the microflora and colour of meat stored at 3 deg C.
Details
- Original title: The influence of biopreservatives on the bacterial level of refrigerated vacuum packaged beef.
- Record ID : 1994-3602
- Languages: English
- Source: J. Food Saf. - vol. 13 - n. 2
- Publication date: 1993
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Meat; Chilling; Beef; Antibiotic; Packaging; Colour
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THE PACKAGING OF CHILLED RED MEATS.
- Author(s) : SHAY B. J., EGAN A. F.
- Date : 1987
- Languages : English
- Source: Food Technol. Aust. - vol. 39 - n. 6
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Effect of carbon dioxide or vacuum packaging on...
- Author(s) : ROUSSET S., RENERRE M.
- Date : 1991/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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MICROBIAL GROWTH IN CARCASSES AND BOXED BEEF DU...
- Author(s) : SIMARD R. E., ZEE J., L'HEUREUX L.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 10
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POTASSIUM SORBATE EFFECT ON PIGMENT CONCENTRATI...
- Author(s) : LANARI M. C., ZARITZKY N. E.
- Date : 1988
- Languages : English
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