Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling

Food Microbiology

Volumn 23, Issue 5, 2006, Pages 483-490

  Kinsella, K J ^a   Sheridan, J J ^a   Rowe, T A ^a   Butler, F ^b   Delgado, A ^b   Quispe Ramirez, A ^b   Blair, I S ^c   McDowell, D A ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Cell injury; Enterobacteriaceae; European commission decision 2001 471 EC; Spray chilling; Total viable counts

Indexed keywords

WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; COLD; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; SLAUGHTERHOUSE; STANDARD; TIME; WEIGHT REDUCTION;

ABATTOIRS; ANIMALS; BACTERIA; CATTLE; COLD; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; TIME FACTORS; WATER; WEIGHT LOSS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 33644509575     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.05.013     Document Type: Article

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