Influence of hot-processing and electrical stimulation on the bacteriology and retail case-life of vacuum packaged lamb

Food Research International

Volumn 30, Issue 3-4, 1997, Pages 281-286

  Jeremiah, L E ^a   Greer, G G ^a   Dilts, B D ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031453064     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00047-1     Document Type: Article

References (18)

1. Berry, B. W. and Kotula, A. W. (1982) Effects of electrical stimulation, temperature of boning and storage time on bacterial counts and shelf-life characteristics of beef cuts. J. Food Sci. 47, 852-857.
2. Eustace, I. J. (1984) Prolongation of storage life of vacuum-packaged lambs. CSIRO Food Research Quarterly 44, 60-67.
3. Fredholm, D. H. (1963) Fresh meats in exhausted plastic packages. Die Fleischwirtschaft 15, 2.
4. Gill, C. O. (1980) Effect of electrical stimulation on meal spoilage floras. J. Food Protcet 43(3), 190-194.
5. Gill, C. O. and Penney, N. (1985) Modification of in-pack conditions to extend the storage life of vacuum packaged lamb. Meat Sci. 14, 43-60.
6. Grau, F. H. (1983) Microbial growth on fat and lean surfaces of vacuum-packaged chilled beef. J. Food Sci. 48, 326-328.
7. Greer, G. G., Dilts, B. D. and Jeremiah, L. E. (1993) Bacteriology and retail case-life of pork after storage in carbon dioxide. J. Food Prot. 56, 689-693.
8. Greer, G. G., Gill, C. O. and Dilts, B. D. (1994) Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display. Food Res. Intern. 27, 371-377.
9. Jeremiah, L. E. (1971) Retail case-life and palatability of lamb as related to USDA. grades and merchandising methods. Ph.D. dissertation, Texas A & M University, College Station, TX.
10. Jeremiah, L. E., Smith, G. C. and Carpenter, Z. L. (1972a) Vacuum packaging of lamb. Effects of certain factors on retail case-life and palatability. J. Food Sci. 37, 463-468.
11. Jeremiah, L. E., Smith, G. C. and Carpenter, Z. L. (1972b) Vacuum packaging of lamb. Effects of storage, storage time and storage temperature. J. Food Sci. 37, 457-462.
12. Jeremiah, L. E., Smith, G. C. and Carpenter, Z. L. (1972c) Ovine yield grades. II. Palatability attributes within various quality grades. J. Anim. Sci. 34, 196-202.
13. Kotula, A. W. and Emswiler-Rose, B. S. (1981) Bacteriological quality of hot-boned primal cuts from electrically stimulated beef carcasses. J. Food Sci. 46, 471-474.
14. Reagan, J. O., Jeremiah, L. E., Smith, G. C. and Carpenter, Z. L. (1971) Vacuum packaging of lamb. I. Microbiological considerations. J. Food Sci. 36, 764-766.
15. S.A.S. (1985) SAS User's Guide: Statistics. Statistical Analysis Systems Institute, Cary, NC.
16. Shay, B. J. and Egan, A. F. (1990) Extending retail storage life of beef and lamb by modified atmosphere packaging. Food Australia 42, 399-404.
17. Smith, G. C., Seideman, S. C., Savell, J. W., Dill, C. W. and Vanderzant, C. (1983) Vacuum packaging versus modified atmosphere packaging of lamb loins. J. Food Prot. 46, 47-51.
18. Stern, N. J. (1980) Effect of boning, electrical stimulation and medicated diet on the microbiological quality of lamb cuts. J. Food Sci. 45, 1749-1752.