A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

Journal of Food Science and Technology

Volumn 48, Issue 1, 2011, Pages 1-13

  Bhattacharjee, Paramita ^a,b   Panigrahi, Suranjan ^a,c   Lin, Dongqing ^a   Logue, Catherine M ^d   Sherwood, Julie S ^d   Doetkott, Curt ^d   Marchello, Martin ^d  

^a North Dakota State University   (United States)

^b JADAVPUR UNIVERSITY   (India)

^c PURDUE UNIVERSITY   (United States)

^d NDSU   (United States)

Author keywords

Aged; Fresh; HS SPME GC MS; Over wrapped beef; Salmonella; Volatile

Indexed keywords

AGED; FRESH; HS-SPME/GC-MS; OVER WRAPPED BEEF; VOLATILE;

ACETIC ACID; ALCOHOLS; CARBON DIOXIDE; EXTRACTION; FOOD STORAGE; HYDROCARBONS; KETONES; MEATS; PH; POLYSTYRENES; PROPANE; VOLATILE ORGANIC COMPOUNDS;

SALMONELLA;

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 79958248583     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0138-6     Document Type: Article

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