Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beef

Meat Science

Volumn 88, Issue 3, 2011, Pages 361-367

  Yang, X ^a   Balamurugan, S ^a   Gill, C O ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Blown pack spoilage; Clostridium estertheticum; Leuconostoc mesenteroides; Spoilage onset; Vacuum packed beef

Indexed keywords

BLOWN PACK SPOILAGE; LACTIC ACID BACTERIA; LEUCONOSTOC MESENTEROIDES; STORAGE TEMPERATURES; VACUUM PACKAGING; WATER DISPLACEMENT;

BEEF; CLOSTRIDIUM; LACTIC ACID; VACUUM;

SPOILAGE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM ESTERTHETICUM; LEUCONOSTOC MESENTEROIDES;

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CATTLE; CLOSTRIDIUM; COLD; COMPARATIVE STUDY; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LEUCONOSTOC; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; PHYSIOLOGY; TIME; VACUUM;

ANIMALS; ANTIBIOSIS; CATTLE; CLOSTRIDIUM; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LEUCONOSTOC; MEAT; PHYSICOCHEMICAL PHENOMENA; SPORES, BACTERIAL; TIME FACTORS; VACUUM;

EID: 79952817014     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.010     Document Type: Article

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