Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards

Journal of Food Protection

Volumn 74, Issue 1, 2011, Pages 101-105

  Haneklaus, Ashley N ^a   Harris, Kerri B ^a   Márquez González, Mayra ^a   Lucia, Lisa M ^a   Castillo, Alejandro ^a   Hardin, Margaret D ^a   Osburn, Wesley N ^a   Savell, Jeffrey W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CLOSTRIDIUM PERFRINGENS; COLD; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; RISK ASSESSMENT; STANDARD; SWINE;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLD TEMPERATURE; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; RISK ASSESSMENT; SWINE;

CLOSTRIDIUM PERFRINGENS;

EID: 78651276113     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-213     Document Type: Article

References (24)

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