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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