Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.

International Journal of Food Microbiology

Volumn 15, Issue 1-2, 1992, Pages 99-108

  Borch, Elisabeth ^a   Agerhem, Halina ^a  

^a Swedish Meat Research Institute   (Sweden)

Author keywords

Anaerobic cold storage; Beef; Lactobacillus; Leuconostoc; Product formation

Indexed keywords

ANAEROBIC GROWTH; ARTICLE; COLD; FOOD STORAGE; LACTOBACILLUS; LEUCONOSTOC; MEAT; NONHUMAN; PRIORITY JOURNAL; STORAGE;

ACETATES; AEROBIOSIS; ANIMAL; CATTLE; COLD; COLONY COUNT, MICROBIAL; ETHANOL; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUCOSE; HYDROGEN SULFIDE; HYDROGEN-ION CONCENTRATION; LACTATES; LACTOBACILLUS; LEUCONOSTOC; MEAT; ODORS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SP.; LEUCONOSTOC;

EID: 0026736165     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(92)90139-T     Document Type: Article

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