Control of spoilage in vacuum packaged dark, firm, dry (DFD) meat
- 1 April 1980
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 15 (2), 227-234
- https://doi.org/10.1111/j.1365-2621.1980.tb00934.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Spoilage of vacuum-packaged dark, firm, dry meat at chill temperaturesApplied and Environmental Microbiology, 1979
- Storage quality of dark, firm, dry meatApplied and Environmental Microbiology, 1978
- Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beefInternational Journal of Food Science & Technology, 1977
- Substrate Limitation of Bacterial Growth at Meat SurfacesJournal of Applied Bacteriology, 1976
- INHIBITION OF PSYCHROTROPHIC BACTERIA BY LACTOBACILLI AND PEDIOCOCCI IN NONFERMENTED REFRIGERATED FOODSJournal of Food Science, 1975
- Hydrogen Sulfide Production by Bacteria and Sulfmyoglobin Formation in Prepacked Chilled BeefApplied Microbiology, 1970
- Hydrogen Sulfide Production by Bacteria and Sulfmyoglobin Formation in Prepacked Chilled BeefApplied Microbiology, 1970