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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PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM ...
- Author(s) : GRIFFIN D. B.
- Date : 1982/09
- Languages : English
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CONSUMER ACCEPTANCE OF VACUUM PACKAGED GROUND B...
- Author(s) : LYNCH N. M., KASTNER C. L., KROPF D. H.
- Date : 1986
- Languages : English
View record
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POTASSIUM SORBATE EFFECT ON PIGMENT CONCENTRATI...
- Author(s) : LANARI M. C., ZARITZKY N. E.
- Date : 1988
- Languages : English
View record
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Carbon monoxide effects on colour and microbial...
- Author(s) : BREWER M. S., WU S.
- Date : 1994
- Languages : English
- Source: J. Food Qual. - vol. 17 - n. 3
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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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