Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days-Reference-Cited by-同舟云学术

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Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

Published:2014-08 Issue:4 Volume:97 Page:534-541
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lavieri N.,Williams S.K.

Publisher

Elsevier BV

Reference35 articles.

1. Temperature relationships and some other characteristics of the microbial flora developing on refrigerated beef;Ayres;Journal of Food Sciences,1960

2. Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages;Brooks;Journal of Food Protection,2008

3. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes;Dainty;Journal of Applied Bacteriology,1992

4. Protein changes caused by bacterial growth on beef;Dainty;Journal of Applied Bacteriology,1975

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