SCOPUS 정보 검색 플랫폼

Meat Science

Volumn 69, Issue 4, 2005, Pages 811-816

Microbiological condition of beef mechanically tenderized at a packing plant

(6) Gill, C O a McGinnis, J C a Rahn, K b Young, D c Lee, N c Barbut, S c

a LACOMBE RESEARCH CENTRE (Canada)

b HEALTH CANADA (Canada)

c UNIVERSITY OF GUELPH (Canada)

Author keywords

Bacterial contamination; Beef; Cooking; Mechanical tenderizing

Indexed keywords

BACTERIAL CONTAMINATION; BEEF; COOKING; MECHANICAL TENDERIZING;

BACTERIA; CONTAMINATION; DISEASES; ESCHERICHIA COLI; ETHANOL; FOOD PROCESSING; MICROBIOLOGY; PACKING PLANTS; STERILIZATION (CLEANING); THERMOCOUPLES; TISSUE;

MEATS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS;

EID: 12344272169 PISSN: 03091740 EISSN: None Source Type: Journal
DOI: 10.1016/j.meatsci.2004.11.007 Document Type: Article

Times cited : (16)

References (8)

1
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- Chicago: National Livestock and Meat Board
- American Meat Science Association, AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago: National Livestock and Meat Board
- (1995) Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat

2
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- Validation and verification of HACCP plans
- M.H. Brown Woodhead Publishing Cambridge, UK
- M.H. Brown Validation and verification of HACCP plans M.H. Brown HAACP in the meat industry 2000 Woodhead Publishing Cambridge, UK 231 272
- (2000) HAACP in the Meat Industry , pp. 231-272
- Brown, M.H.¹

3
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- The microbiological examination of meat
- M.H. Brown Applied Science Publishers London
- M.H. Brown, and A.C. Baird-Parker The microbiological examination of meat M.H. Brown Meat microbiology 1982 Applied Science Publishers London 423 520
- (1982) Meat Microbiology , pp. 423-520
- Brown, M.H.¹ Baird-Parker, A.C.²

4
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- Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores
- C.O. Gill, and J.C. McGinnis Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores International Journal of Food Microbiology 95 2004 95 102
- (2004) International Journal of Food Microbiology , vol.95 , pp. 95-102
- Gill, C.O.¹ McGinnis, J.C.²

5
- 0019865075
- The relevance of the distribution of microorganisms within batches of food to the control of microbiological hazards from foods
- D.C. Kilsby, and M.E. Pugh The relevance of the distribution of microorganisms within batches of food to the control of microbiological hazards from foods Journal of Applied Bacteriology 51 1981 345 354
- (1981) Journal of Applied Bacteriology , vol.51 , pp. 345-354
- Kilsby, D.C.¹ Pugh, M.E.²

6
- 84902641990
- Hygienic equipment design
- H.L.M. Lelieveld M.A. Mostert J. Holah B. White Woodhead Publishing Cambridge, UK
- H.L.M. Lelieveld, M.A. Mostert, and G.J. Curiel Hygienic equipment design H.L.M. Lelieveld M.A. Mostert J. Holah B. White Hygiene in food processing 2003 Woodhead Publishing Cambridge, UK 122 166
- (2003) Hygiene in Food Processing , pp. 122-166
- Lelieveld, H.L.M.¹ Mostert, M.A.² Curiel, G.J.³

7
- 0035138767
- A new chromogenic medium for the isolation of Listeria spp
- P.A. Smith, D. Mellors, A. Holroyd, and C. Gray A new chromogenic medium for the isolation of Listeria spp Letters in Applied Microbiology 32 2001 78 82
- (2001) Letters in Applied Microbiology , vol.32 , pp. 78-82
- Smith, P.A.¹ Mellors, D.² Holroyd, A.³ Gray, C.⁴

8
- 0006663457
- Recent developments regarding beef products contaminated with Escherichia coli 0157:H7; Public meeting
- US Department of Agriculture, USDA. (2000). Recent developments regarding beef products contaminated with Escherichia coli 0157:H7; public meeting. Federal Register, 65, 6881-6886
- (2000) Federal Register , vol.65 , pp. 6881-6886

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.