Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 373-380

  Duranton, Frédérique ^a,b   Guillou, Sandrine ^c   Simonin, Hélène ^a   Chéret, Romuald ^b   De Lamballerie, Marie ^a  

^a LUNAM UNIVERSITÉ   (France)

^b CTCPA   (France)

^c Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

High pressure; Lactic acid bacteria; Meat; Salt

Indexed keywords

BACTERIAL CELLS; COMBINATION TREATMENTS; EFFECT OF HIGH PRESSURE; EXTENDED SHELF LIVES; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; LACTIC ACID BACTERIA; MEAT PRODUCTS; MICROBIAL COUNT; MICROFLORA; PORK MEAT; SODIUM NITRITE; SPOILAGE MICROORGANISMS;

LACTIC ACID; MEATS; SALTS; SODIUM CHLORIDE;

BACTERIA;

BACTERIA (MICROORGANISMS);

EID: 84870490892     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.08.004     Document Type: Article

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