EFFECT OF GROWTH OF INDIVIDUAL MEAT BACTERIA ON PH, COLOR AND ODOR OF ASEPTICALLY PREPARED VACUUM-PACKAGED ROUND STEAKS

被引：28

作者：

HANNA, MO ^{[1
]}

SAVELL, JW ^{[1
]}

SMITH, GC ^{[1
]}

PURSER, DE ^{[1
]}

GARDNER, FA ^{[1
]}

VANDERZANT, C ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 03期

关键词：

D O I：

10.4315/0362-028X-46.3.216

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：216 / &

共 25 条

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[8] YERSINIA-ENTEROCOLITICA-LIKE ORGANISMS FROM VACUUM-PACKAGED BEEF AND LAMB
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[9] ROLE OF HAFNIA-ALVEI AND A LACTOBACILLUS SPECIES IN THE SPOILAGE OF VACUUM-PACKAGED STRIP LOIN STEAKS
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[J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (07) : 569 - 571
[10] INOCULATION OF BEEF STEAKS WITH LACTOBACILLUS SPECIES BEFORE VACUUM PACKAGING .1. MICROBIOLOGICAL CONSIDERATIONS
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[J]. JOURNAL OF FOOD PROTECTION, 1980, 43 (11) : 837 - 841

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