The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey
- Author
- MYERS, Kevin1 2 3 ; MONTOYA, Damian3 ; CANNON, Jerry3 ; DICKSON, James1 ; SEBRANEK, Joseph1 2
[1] Department of Animal Science, Iowa State University, Ames, IA 50011, United States
[2] Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
[3] Hormel Foods Corporation, Austin, MN 55912, United States - Source
Meat science. 2013, Vol 93, Num 2, pp 263-268, 6 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ham High hydrostatic pressure Listeria monocytogenes Sodium nitrite Turkey
- Keyword (fr)
- Concentration Haute pression Jambon Nitrite Pression hydrostatique Produit carné Sel Sodium Produit charcuterie Traitement physique
- Keyword (en)
- Concentration High pressure Ham Nitrites Hydrostatic pressure Meat product Salt Sodium Pork product Physical dressing
- Keyword (es)
- Concentración Alta presión Jamón Nitrito Presión hidrostática Producto de carne Sal Sodio Producto chacinería Procesamiento físico
- 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
- 26602994
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
10.1016/j.meatsci.2012.09.007 
https://dx.doi.org/10.1016/j.meatsci.2012.09.007
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