Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks

Journal of Food Science

Volumn 51, Issue 1, 1986, Pages 37-39

  CHANDRAN, S K ^a   SAVELL, J W ^a   GRIFFIN, D B ^a   VANDERZANT, C ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACINETOBACTER; PSEUDOMONAS;

EID: 0001779081     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb10830.x     Document Type: Article

References (14)

1. Microbiological implications in the handling, slaughtering, and dressing of meat animals
2. New multiple range and multiple F tests
3. Improved acceptance of retail beef through proper temperature control
4. Proper control of retail case life temperature improves beef shelf life
5. Effects of wholesale and retail contamination on the case life of beef
6. Centralized packaging of beef loin steaks with different oxygen‐barrier films: Physical and sensory characteristics
7. Contamination of meat during and after slaughter
8. Recent advances in hygiene of meat production
9. Contamination of meat
10. Influence of two levels of hygiene on the microbiological condition of veal as a product of two slaughtering/processing sequences
11. Microbial profiles of fresh beef
12. Centralized packaging of beef loin steaks with different oxygen‐barrier films: Microbiological characteristics