ShareThermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
Author(s) : MUKHERJEE A., YOON Y., BELK K. E., et al.
Type of article: Article
Summary
This study suggests that citric and acetic acid may be more effective than potassium and calcium lactate in the inactivation of E. coli O157:H7 in beef products.
Details
- Original title: Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
- Record ID : 2008-2573
- Languages: English
- Source: Journal of Food Protection - vol. 71 - n. 7
- Publication date: 2008/07
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal treatment; Meat; Beef; Meat product; Inhibition; Expérimentation; Escherichia; Cold storage
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- Date : 2009
- Languages : English
- Source: Fleischwirtschaft International - vol. 24 - n. 2
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- Author(s) : NARANG N., TAMPLIN M. L., CRAY W. C. Jr
- Date : 2005/08
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 8
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Charakterystyka substancji dodatkowych stosowan...
- Author(s) : KONDRATOWICZ J., LICHTOROWICZ M.
- Date : 2008/04
- Languages : Polish
- Source: Chlodnictwo - vol. 43 - n. 4
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Calculation of weight loss (drying) during stor...
- Author(s) : KUCAKOVA V. E., ZONIN V. G., IVANOV M. P., MARCHENKO V. I.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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Control of Clostridium perfringens in cooked gr...
- Author(s) : JUNEJA V. K., THIPPAREDDI H., FRIEDMAN M.
- Date : 2006/07
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 7
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