Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters

Meat Science

Volumn 90, Issue 1, 2012, Pages 130-138

  Xi, Y ^a,b   Sullivan, G A ^b   Jackson, A L ^b   Zhou, G H ^a   Sebranek, J G ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Frankfurters; Listeria monocytogenes; Natural antimicrobial; Naturally cured; Quality; Sensory

Indexed keywords

FRANKFURTERS; LISTERIA MONOCYTOGENES; NATURAL ANTIMICROBIAL; NATURALLY CURED; SENSORY;

ACETIC ACID; BLENDING; CURING; DISEASES; IMAGE QUALITY; LIME; SODIUM;

LISTERIA;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; VACCINIUM MACROCARPON;

ACETIC ACID; ANTIINFECTIVE AGENT; NITRITE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CELERY; CHEMISTRY; DRUG EFFECT; FOOD CONTROL; LIME (FRUIT); LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; PRUNUS;

ACETIC ACID; ANIMALS; ANTI-INFECTIVE AGENTS; APIUM GRAVEOLENS; CITRUS AURANTIIFOLIA; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; NITRITES; PRUNUS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 80053196371     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.013     Document Type: Article

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