Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage
- Author
- PRASAI, R. K1 ; KASTNER, C. L1 ; KENNEY, P. B1 ; KROPF, D. H1 ; FUNG, D. Y. C1 ; MEASE, L. E1 ; VOGT, L. R1 ; JOHNSON, D. E1
[1] Kansas State University, Department of Animal Sciences and Industry, Weber Hall, Manhattan, KS 66506-0201, United States - Source
Journal of food protection. 1997, Vol 60, Num 7, pp 795-798 ; ref : 21 ref
- CODEN
- JFPRDR
- ISSN
- 0362-028X
- Scientific domain
- Food science technology
- Publisher
- International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antimicrobien Conservateur Durée conservation Décontamination Effet température Emballage sous vide Entreposage frigorifique Lactique acide Pulvérisation Qualité Viande boeuf Produit carné
- Keyword (en)
- Antimicrobial agent Preservative Shelf life Decontamination Temperature effect Vacuum packaging Refrigerated storage Lactic acid Spraying Quality Beef Meat product
- Keyword (es)
- Antimicrobiano Conservador Tiempo conservación Descontaminación Efecto temperatura Empaque al vacío Almacenamiento frigorífico Láctico ácido Pulverización Calidad Carne vaca Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2757837
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.4315/0362-028X-60.7.795 
https://dx.doi.org/10.4315/0362-028X-60.7.795
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