Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Meat Science

Volumn 96, Issue 2, 2014, Pages 695-703

  Røssvoll, Elin ^a   Sørheim, Oddvin ^a   Heir, Even ^a   Møretrø, Trond ^a   Olsen, Nina Veflen ^a   Langsrud, Solveig ^a  

^a NOFIMA   (Norway)

Author keywords

Consumers; Ground beef; Hamburgers; Premature browning; Shigatoxigenic Escherichia coli (STEC)

Indexed keywords

BEEF; ESCHERICHIA COLI; MODIFIED ATMOSPHERE PACKAGING;

CONSUMERS; GROUND BEEF; HAMBURGERS; PREMATURE BROWNING; SHIGATOXIGENIC ESCHERICHIA COLI (STEC);

COLOR;

ESCHERICHIA COLI;

OXYGEN;

75% O(2) MAP; ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COLOR; CONSUMER; CONSUMERS; COOKING; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; GROUND BEEF; HAMBURGERS; HUMAN; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; PREMATURE BROWNING; QUESTIONNAIRE; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; SHIGATOXIGENIC ESCHERICHIA COLI (STEC); VACUUM;

75% O(2) MAP; CONSUMERS; GROUND BEEF; HAMBURGERS; PREMATURE BROWNING; SHIGATOXIGENIC ESCHERICHIA COLI (STEC);

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; CONSUMER SATISFACTION; COOKING; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; HUMANS; MEAT PRODUCTS; OXYGEN; QUESTIONNAIRES; SHIGA-TOXIGENIC ESCHERICHIA COLI; VACUUM;

EID: 84887171775     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.009     Document Type: Article

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