Sodium Lactate Affects Pathogens in Cooked Beef
- 1 January 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (1) , 15-19
- https://doi.org/10.1111/j.1365-2621.1994.tb06886.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model SystemJournal of Food Protection, 1992
- Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium LactateJournal of Food Science, 1991
- Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during StorageJournal of Food Science, 1991
- Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave‐ready Beef Roasts Containing Selected AntimicrobialsJournal of Food Science, 1991
- Antimicrobial activity of sodium lactateFood Microbiology, 1990
- Method to Isolate Escherichia coli O157:H7 from FoodJournal of Food Protection, 1986
- The history and use of nitrate and nitrite in the curing of meatFood and Cosmetics Toxicology, 1975
- EFFECT OF NITRATE AND NITRITE ON COLOR AND FLAVOR OF COUNTRY‐STYLE HAMSJournal of Food Science, 1975
- CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITYJournal of Food Science, 1974
- TOLERANCE OF STAPHYLOCOCCUS AUREUS TO SODIUM CHLORIDEJournal of Bacteriology, 1964