Safety and quality assessment of ready-to-eat pork products in the cold chain

Journal of Food Engineering

Volumn 148, Issue , 2015, Pages 43-52

  Stahl, V ^a   Ndoye, F T ^b   El Jabri, M ^c   Le Page, J F ^c   Hezard, B ^a   Lintz, A ^a   Geeraerd, A H ^d   Alvarez, G ^b   Thuault, D ^c  

^a Technical Centre for Food Industry   (France)

^b Irstea   (France)

^c Food Safety and Quality Unit ADRIA Developpement Agri Food Technical Institute   (France)

^d BIOSYST   (Belgium)

Author keywords

Cold chain; Food quality; Food safety; Lactobacillus sakei; Leuconostoc mesentero des; Listeria monocytogenes; Ready to eat pork products

Indexed keywords

CHAINS; DISEASES; ETHANOL; FOOD STORAGE; LACTIC ACID; LISTERIA; MEATS; QUALITY MANAGEMENT; TEMPERATURE;

COLD CHAIN; FOOD QUALITY; LACTOBACILLUS SAKEI; LEUCONOSTOC; LISTERIA MONOCYTOGENES; READY-TO-EAT;

FOOD SAFETY;

LACTOBACILLUS SAKEI; LEUCONOSTOC; LISTERIA MONOCYTOGENES;

EID: 84915751289     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.040     Document Type: Article

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