Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef

Journal of Food Science

Volumn 70, Issue 7, 2005, Pages m359-m362

  Orta Ramirez, Alicia ^a   Marks, Bradley P ^b   Warsow, Christopher R ^a   Booren, Alden M ^a   Ryser, Elliot T ^a  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Ground meat; Salmonella; Thermal resistance; Whole muscle

Indexed keywords

BACTERIA (MICROORGANISMS); SALMONELLA;

EID: 25844470384     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11480.x     Document Type: Article

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