Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 °C

Meat Science

Volumn 81, Issue 4, 2009, Pages 686-692

  Zhang, Huiyun ^a,c   Kong, Baohua ^a   Xiong, Youling L ^b   Sun, Xu ^c  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

^c HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antimicrobial; Ham slices; Listeria monocytogenes; Pork; Spice; Spoilage and pathogenic bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); CINNAMOMUM AROMATICUM; ESCHERICHIA COLI; GLYCYRRHIZA; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; ROSMARINUS OFFICINALIS; SENNA; SYZYGIUM AROMATICUM;

EID: 58149498307     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.011     Document Type: Article

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