Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1) , 37-39
- https://doi.org/10.1111/j.1365-2621.1986.tb10830.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Applicability of the Denver Prescreening Developmental Questionnaire in a Low-Income PopulationPediatrics, 1983
- Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological CharacteristicsJournal of Food Science, 1982
- Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory CharacteristicsJournal of Food Science, 1982
- Proper Control of Retail Case Temperature Improves Beef Shelf LifeJournal of Food Protection, 1981
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat AnimalsPublished by Elsevier ,1955