Thermal resistances and lactate and diacetate sensitivities of bacteria causing bologna discolouration

International Journal of Food Microbiology

Volumn 86, Issue 3, 2003, Pages 223-230

  Peirson, Michael D ^a   Guan, Tat Yee ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Aerococcus viridans; Carnobacterium viridans; Greening in cured meat; Sodium lactate; Thermal resistance; Weissella viridescens

Indexed keywords

ACETOACETIC ACID; ANTIINFECTIVE AGENT; LACTIC ACID;

AEROCOCCUS VIRIDANS; ARTICLE; BACTERIAL CELL; BACTERIUM; BACTERIUM ISOLATION; BEEF CATTLE; CARNOBACTERIUM VIRIDANS; CELL COUNT; COLOR; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; HEAT TOLERANCE; INOCULATION; MEAT; NONHUMAN; PASTEURIZATION; STATISTICAL SIGNIFICANCE; WEISSELLA VIRIDESCENS;

AEROCOCCUS; AEROCOCCUS VIRIDANS; CARNOBACTERIUM VIRIDANS; WEISSELLA; WEISSELLA VIRIDESCENS;

EID: 0042164900     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00548-2     Document Type: Article

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