High pressure-low temperature processing of beef: Effects on survival of internalized E coli O157:H7 and quality characteristics

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 18-25

  Lowder, Austin C ^a   Waite Cusic, Joy G ^a   Mireles Dewitt, Christina A ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

E coli O157:H7; High pressure processing; High pressure low temperature; Non intact beef

Indexed keywords

BEEF; COOKING; ESCHERICHIA COLI; MUSCLE; QUALITY CONTROL; TEMPERATURE;

ESCHERICHIA COLI O157:H7; HIGH PRESSURE EQUIPMENT; HIGH PRESSURE LOW TEMPERATURE PROCESSING; HIGH PRESSURE PROCESSING; LOW TEMPERATURES; MICROBIAL POPULATIONS; QUALITY CHARACTERISTIC; SUB-FREEZING TEMPERATURES;

HIGH PRESSURE EFFECTS;

EID: 84915767034     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.08.003     Document Type: Article

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