Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 340-345

  Vihavainen, Elina J ^a   Björkroth, K Johanna ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Discolouration; LAB; Leuconostoc; Marinated beef; Moisture enhanced beef; Spoilage

Indexed keywords

OXYGEN; RNA 23S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CARNOBACTERIUM DIVERGENS; COLOR; DETERIORATION; FINLAND; FOOD PACKAGING; FOOD QUALITY; FOOD SPOILAGE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ALGIDUS; LACTOBACILLUS SAKEI; LEUCONOSTOC GASICOMITATUM; LEUCONOSTOC GELIDUM; MEAT; MEAT INDUSTRY; MOISTURE; NONHUMAN; ODOR; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SHELF LIFE;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; HUMANS; LEUCONOSTOC; MEAT; ODORS; OXYGEN; PHYLOGENY; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RIBOTYPING; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 23S;

CARNOBACTERIUM DIVERGENS; LACTOBACILLUS ALGIDUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC GASICOMITATUM; LEUCONOSTOC GELIDUM;

EID: 36048981808     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.029     Document Type: Article

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