Bacterial spoilage of meat and cured meat products

International Journal of Food Microbiology

Volumn 33, Issue 1, 1996, Pages 103-120

  Borch, Elisabeth ^a   Kant Muermans, Marie Louise ^b   Blixt, Ylva ^a  

^a Swedish Meat Research Institute   (Sweden)

^b TNO   (Netherlands)

Author keywords

Bacterial spoilage; Meat; Meat products; Product composition; Spoilage indicator; Storage condition

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIUM CONTAMINATION; CARNOBACTERIUM; COLOR; ENTEROBACTERIACEAE; ENVIRONMENTAL FACTOR; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; MEAT; NONHUMAN; ODOR; PH; PSEUDOMONAS; TASTE; TEMPERATURE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM; ENTEROBACTERIACEAE; LACTOBACILLUS; LEUCONOSTOC; PSEUDOMONAS; SHEWANELLA PUTREFACIENS; WEISSELLA;

EID: 0030296609     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01135-X     Document Type: Article

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