Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

Meat Science

Volumn 90, Issue 1, 2012, Pages 20-27

  Hoyle Parks, A R ^a   Brashears, M M ^a   Martin, J N ^a   Woerner, W D ^a   Thompson, L D ^a   Brooks, J C ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Beef; Lactic acid bacteria; Packaging; Shelf life

Indexed keywords

CONSUMER EVALUATION; CONSUMER SENSORY; GROUND BEEF; LACTIC ACID BACTERIA; MODIFIED ATMOSPHERE; OFF-ODOR; PATHOGENIC BACTERIUM; SHELF LIFE; THIOBARBITURIC ACID;

BACTERIA; BEEF; LABORATORIES; LACTIC ACID; MEATS; OXYGEN; PACKAGING; RESINS; STABILITY;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS;

OLEORESINS; PLANT EXTRACT;

ANIMAL; ARTICLE; ATMOSPHERE; CATTLE; CHEMISTRY; COLOR; CONSUMER; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMAN; LACTOBACILLUS; LACTOCOCCUS; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; ROSMARINUS; STANDARD; TIME;

ANIMALS; ATMOSPHERE; CATTLE; COLOR; CONSUMER SATISFACTION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LACTOBACILLUS; LACTOCOCCUS; MEAT PRODUCTS; ODORS; PLANT EXTRACTS; ROSMARINUS; TIME FACTORS;

EID: 80053191772     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.020     Document Type: Article

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