Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Meat Science

Volumn 84, Issue 3, 2010, Pages 470-476

  Quilo, S A ^a   Pohlman, F W ^a   Dias Morse, P N ^a   Brown Jr , A H ^a   Crandall, P G ^a   Story, R P ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Ground beef; Hurdle technology; Meat color; Microorganism; Peroxyacetic acid; Potassium lactate; Sodium metasilicate

Indexed keywords

ANTIINFECTIVE AGENT; LACTIC ACID DERIVATIVE; MYOGLOBIN; OXYMYOGLOBIN; PERACETIC ACID; POTASSIUM; SILICATE; SODIUM METASILICATE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COLOR; ESCHERICHIA COLI; FOOD CONTROL; FOOD PRESERVATION; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; SALMONELLA TYPHIMURIUM;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTATES; MEAT PRODUCTS; MYOGLOBIN; ODORS; PERACETIC ACID; POTASSIUM; SALMONELLA TYPHIMURIUM; SILICATES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 73449137514     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.018     Document Type: Article

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