Effect of koshering and hydrodynamic pressure on beef color, odor, and microbial loads

Journal of Muscle Foods

Volumn 15, Issue 1, 2004, Pages 69-82

  Holzer, Z ^a   Berry, B W ^b   Campbell, A M ^b   Spanier, A M ^b   Solomon, M B ^b  

^a VOLCANI CENTER   (Israel)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; COLOR; HYDRODYNAMICS; LIPIDS; MICROORGANISMS; MUSCLE; PH EFFECTS;

BEEF COLOR; KOSHERING; MICROBIAL LOADS; OXYMYOGLOBIN;

MEATS;

EID: 2342450630     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.tb00680.x     Document Type: Article

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