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Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

  • Published:2023-03 Issue: Volume:84 Page:103261
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liu Junmei,Yuan Shuang,Han Dong,Liu Jiqian,Zhao Laiyu,Wu Jihong

Funder

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference73 articles.

1. Persistence of foodborne diarrheagenic Escherichia coli in the agricultural and food production environment: Implications for food safety and public health;Aijuka;Food Microbiology,2019

2. Enhancing the inactivation of bacterial spores during pressure-assisted thermal processing;Aldrete-Tapia;Food Engineering Reviews,2020

3. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT- Food Science and Technology,2014

4. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins;Ananey-Obiri;Trends in Food Science & Technology,2018

5. Inactivation of Staphylococcus aureus by high pressure processing: An overview;Baptista;Innovative Food Science & Emerging Technologies,2016
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