Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Knox, B L ^a,b   Van Laack, R L J M ^a,c   Davidson, P M ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

^b US Smokeless Tobacco Inc   (United States)

^c Hyman Phelps & McNamara PC   (United States)

Author keywords

Drip loss; Microbiology; pH; Pork; Vacuum packaging

Indexed keywords

GLUCOSE; LACTIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AEROBIC BACTERIUM; ANIMAL; ARTICLE; BACTERIAL COUNT; CONSUMER; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PH; QUALITY CONTROL; SAFETY; STANDARD; SWINE; TASTE; TEMPERATURE; TIME; VACUUM;

ANIMALS; BACTERIA, AEROBIC; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GLUCOSE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LIPID PEROXIDATION; MEAT; QUALITY CONTROL; SWINE; TASTE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SUIDAE;

EID: 41749109329     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00667.x     Document Type: Article

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