Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics

Meat Science

Volumn 85, Issue 3, 2010, Pages 394-401

  Castellano, P ^a   Gonzalez C ^a,b   Carduza, F ^b   Vignolo, G ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Biopreservation; Lactobacillus curvatus; Microstructure; Sensory properties; Vacuum packaged beef

Indexed keywords

ANTIINFECTIVE AGENT;

ANIMAL; ARTICLE; BACTERIUM; CATTLE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HUMAN; LACTOBACILLUS; MEAT; MICROBIOLOGY; ODOR; SKELETAL MUSCLE; STANDARD; TASTE; VACUUM;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; CATTLE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; LACTOBACILLUS; MEAT; MUSCLE, SKELETAL; ODORS; REFRIGERATION; TASTE; VACUUM;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS CURVATUS;

EID: 77954952453     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.007     Document Type: Article

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