Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Meat Science

Volumn 92, Issue 4, 2012, Pages 808-815

  Sullivan, Gary A ^a   Jackson Davis, Armitra L ^a   Schrader, Kohl D ^a   Xi, Yuan ^a,b   Kulchaiyawat, Charlwit ^a   Sebranek, Joseph G ^a   Dickson, James S ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacon; Clostridium perfringens; Frankfurters; Hams; Listeria monocytogenes; Naturally cured meats

Indexed keywords

BACON; CLOSTRIDIUM PERFRINGENS; FRANKFURTERS; HAMS; LISTERIA MONOCYTOGENES;

MEATS; PATHOGENS; SUGAR MANUFACTURE;

CURING;

APIUM GRAVEOLENS VAR. DULCE; BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; LISTERIA MONOCYTOGENES;

FOOD PRESERVATIVE; NITRATE; NITRITE; WATER;

ANIMAL; ARTICLE; CATTLE; CLOSTRIDIUM PERFRINGENS; COMPARATIVE STUDY; ECONOMICS; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; MECHANICS; MICROBIAL VIABILITY; MICROBIOLOGY; ORGANIC FOOD; PHYSICAL CHEMISTRY; PIGMENTATION; POULTRY; SALT INTAKE; SWINE; UNITED STATES;

ANIMALS; CATTLE; CLOSTRIDIUM PERFRINGENS; FOOD PRESERVATIVES; FOOD, ORGANIC; FOOD, PRESERVED; IOWA; LISTERIA MONOCYTOGENES; MEAT; MEAT PRODUCTS; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; NITRATES; NITRITES; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; POULTRY; SODIUM CHLORIDE, DIETARY; SUS SCROFA; WATER;

EID: 84865571372     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.07.005     Document Type: Article

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