Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

Meat Science

Volumn 60, Issue 4, 2002, Pages 327-334

  Stivarius, M R ^a   Pohlman, F W ^b   McElyea, K S ^b   Waldroup, A L ^c  

^a Griffith Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c Safe Foods Corp   (United States)

Author keywords

Antimicrobial; E. coli; Ground beef; Meat color; Meat processing; Salmonella Typhimurium

Indexed keywords

MEAT PROCESSING;

CARBOXYLIC ACIDS; COLOR; HOT WATER HEATING; MICROBIOLOGY; VACUUM;

MEATS;

ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0036019594     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00127-9     Document Type: Article

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