High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio

Meat Science

Volumn 92, Issue 4, 2012, Pages 823-828

  De Alba, María ^a   Bravo, Daniel ^a   Medina, Margarita ^a  

^a INIA   (Spain)

Author keywords

Beef carpaccio; High pressure; Salmonella Enteritidis

Indexed keywords

AFTER-TREATMENT; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SEROVAR; SHEAR RESISTANCES; STORAGE PERIODS;

PRESSURIZATION; SALMONELLA;

MEATS;

SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ENTERITIDIS; SALMONELLA ENTERITIDIS;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COMPARATIVE STUDY; DIET; ECONOMICS; ETHNOLOGY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; HARDNESS; ISOLATION AND PURIFICATION; MEAT; MECHANICS; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; PRESSURE; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; SHEAR STRENGTH; SPAIN; SURFACE PROPERTY; TIME;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; DIET; FOOD PRESERVATION; FOOD STORAGE; HARDNESS; MEAT; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRESSURE; REFRIGERATION; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; SHEAR STRENGTH; SPAIN; SURFACE PROPERTIES; TIME FACTORS;

EID: 84865555095     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.07.008     Document Type: Article

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