Reduction of Escherichia coli O157:H7 on beef surfaces using low-voltage direct electric current and the impact on sensory properties

Journal of Electrostatics

Volumn 69, Issue 1, 2011, Pages 30-35

  Mahapatra, Ajit K ^a   Harris, Donna L ^a   Nguyen, Chau N ^a   Kannan, Govind ^a  

^a FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Beef; Direct electric current; Electrolyte solution; Escherichia coli; Inactivation; Warner Bratzler hardness value

Indexed keywords

BEEF; DIRECT ELECTRIC CURRENT; ELECTROLYTE SOLUTION; INACTIVATION; WARNER-BRATZLER HARDNESS VALUE;

ELECTRIC CURRENT MEASUREMENT; ELECTRIC CURRENTS; ELECTRIC POWER SUPPLIES TO APPARATUS; ELECTRIC PROPERTIES; ELECTROLYTES; HARDNESS; MEATS; SODIUM CHLORIDE;

ESCHERICHIA COLI;

EID: 79151470472     PISSN: 03043886     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.elstat.2010.10.005     Document Type: Article

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