Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

Comprehensive Reviews in Food Science and Food Safety

Volumn 11, Issue 2, 2012, Pages 119-132

  Chen, J H ^a   Ren, Y ^a   Seow, J ^a   Liu, T ^a   Bang, W S ^b   Yuk, H G ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Yeungnam University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE PACKAGING; ALTERNATIVE TECHNOLOGIES; CONSUMER DEMANDS; ECONOMIC STANDARDS; ENERGY-CONSERVING; ENVIRONMENTALLY-FRIENDLY; FUTURE TRENDS; HIGH HYDROSTATIC PRESSURE; HIGH QUALITY; MEAT INDUSTRY; MEAT PRODUCTS; MICROBIOLOGICAL SAFETY; NATURAL APPEARANCE; NONTHERMAL; PRODUCT SAFETY; RADIO FREQUENCIES; SPOILAGE MICROORGANISMS; THERMAL TECHNOLOGIES;

ACCIDENT PREVENTION; HYDROSTATIC PRESSURE; MICROWAVE IRRADIATION; TECHNOLOGY;

THERMAL PROCESSING (FOODS);

EID: 84863267117     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2011.00177.x     Document Type: Review

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