EFFECT OF DIFFERENT PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS

被引：19

作者：

MCDANIEL, MC ^{[1
]}

MARCHELLO, JA ^{[1
]}

TINSLEY, AM ^{[1
]}

机构：

[1] UNIV ARIZONA,DEPT ANIM SCI & NUTR & FOOD SCI,TUCSON,AZ 85721

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 01期

关键词：

D O I：

10.4315/0362-028X-47.1.23

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：23 / 26

页数：4

共 20 条

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[3]

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[4]

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[5] MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERES [J].

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CARPENTER, ZL ;

DILL, CW ;

SMITH, GC ;

VANDERZANT, C .

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[6]

CLARK D S, 1969, Canadian Institute of Food Technology Journal, V2, P72

[7]

CROSS HR, 1978, NATIONAL LIVESTOCKS

[8] MICROBIAL-FLORA OF NORMAL AND HIGH PH BEEF STORED AT 4-C IN DIFFERENT GAS ENVIRONMENTS [J].

ERICHSEN, I ;

MOLIN, G .

JOURNAL OF FOOD PROTECTION, 1981, 44 (11) :866-+

[9] AEROBIC FLORA OF STORED MEAT WITH PARTICULAR REFERENCE TO USE OF SELECTIVE MEDIA [J].

GARDNER, GA .

JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (02) :252-&

[10]

HALLECK FE, 1958, FOOD TECHNOL-CHICAGO, V12, P654

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