Microbial and quality attributes of ground pork prepared from commercial pork trim treated with combination intervention processes

Journal of Food Protection

Volumn 64, Issue 12, 2001, Pages 1981-1987

  Castelo, Mauricio M ^a   Koohmaraie, Mohammad ^a   Berry, Elaine D ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SUS SCROFA;

ANTI INFECTIVE AGENTS; ANTIINFECTIVE AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; DRUG EFFECT; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY; QUALITY CONTROL; STANDARD; SWINE; TEMPERATURE; TIME;

ANIMAL; ANTI-INFECTIVE AGENTS; BACTERIA; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; MEAT PRODUCTS; QUALITY CONTROL; SWINE; TEMPERATURE; TIME FACTORS;

EID: 0035542811     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.12.1981     Document Type: Article

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