Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 124-130

  Kim, Joo Sung ^a   Lee, Eun Jung ^a   Choi, Eun Ha ^b   Kim, Yun Ji ^a  

^a Korea Food Research Institute   (South Korea)

^b Kwangwoon University   (South Korea)

Author keywords

Atmospheric pressure plasma; Beef jerky; Fatty acid; Radio frequency; Staphylococcus aureus

Indexed keywords

ALGAE; BACTERIA; ELECTRIC DISCHARGES; EMISSION SPECTROSCOPY; FATTY ACIDS; INDUSTRIAL APPLICATIONS; OXYGEN; PLASMA APPLICATIONS; POLYSACCHARIDES; POLYSTYRENES; SCANNING ELECTRON MICROSCOPY;

ATMOSPHERIC PRESSURE PLASMAS; FATTY ACID COMPOSITION; MICROBIAL CONTAMINATION; OPTICAL EMISSION SPECTRA; RADIO FREQUENCIES; RADIO-FREQUENCY ATMOSPHERIC; REACTIVE OXYGEN SPECIES; STAPHYLOCOCCUS AUREUS;

MEATS;

STAPHYLOCOCCUS AUREUS;

EID: 84897031517     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.12.012     Document Type: Article

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