STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIES
- 22 January 2009
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 29 (1), 14-25
- https://doi.org/10.1111/j.1745-4565.2008.00145.x
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meatInternational Journal of Food Science & Technology, 2008
- Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging ConditionsApplied and Environmental Microbiology, 2006
- A novel approach for calculating shelf life of minimally processed vegetablesInternational Journal of Food Microbiology, 2006
- Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice filletsJournal of Applied Microbiology, 2005
- A Study on the Antimicrobial Activity of Thymol Intended as a Natural PreservativeJournal of Food Protection, 2005
- Use of biodegradable films for fresh cut beef steaks packagingMeat Science, 2005
- Antioxidant and antibacterial activities of natural extracts: application in beef meatballsMeat Science, 2005
- Beef colour evolution as a function of ultimate pHMeat Science, 2001
- Bacterial spoilage of meat and cured meat productsInternational Journal of Food Microbiology, 1996
- Interactions Between Carnosine and the Different Redox States of MyoglobinJournal of Food Science, 1995