High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food product

Meat Science

Volumn 69, Issue 2, 2005, Pages 225-232

  Moerman, F ^a  

^a EHEDG Belgium   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; ENZYMES; ESCHERICHIA COLI; HEAT TREATMENT; HYDROSTATIC PRESSURE; MICROBIOLOGY; MICROORGANISMS; SENSORY PERCEPTION;

ANAEROBIC SPORES; GRAM-NEGATIVE BACTERIA; PASTEURIZATION; VEGETATIVE MICROORGANISM;

MEATS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; DAUCUS CAROTA; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; NEGIBACTERIA; PISUM SATIVUM; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 5744221245     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.07.001     Document Type: Article

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