The influence of storing beef aerobically or in vacuum packs on the shelf life of mince

Journal of Applied Microbiology

Volumn 109, Issue 4, 2010, Pages 1319-1328

  Crowley, K M ^a,b   Prendergast, D M ^a   Sheridan, J J ^a,c   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

aerobic; anaerobic; minced beef

Indexed keywords

BACTERIA; COLOR; FREE RADICALS; LACTIC ACID;

AEROBIC; ANAEROBICS; BACTERIAL CELLS; ENTEROBACTERIACEAE; IN-VACUUM; LACTIC ACID BACTERIA; MINCED BEEF; MUSCLE CELL; SHELF LIFE; STORAGE CONDITION;

BEEF;

ANOXIC CONDITIONS; BACTERIUM; COLOR; FOOD STORAGE; FREE RADICAL; LOW TEMPERATURE; MEAT; ODOR; OXIC CONDITIONS;

ARTICLE; BACTERIAL CELL; BEEF; BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; FOOD COLOR; FOOD STORAGE; LACTIC ACID BACTERIUM; NONHUMAN; ODOR; PSEUDOMONAS; SHELF LIFE; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 77956938616     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04755.x     Document Type: Article

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