Effects of Irradiation Dose and O(2) and CO(2) Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

Combined effects of gamma irradiation and concentrations of O(2) (0, 5, 21%) and CO(2) (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage wer...

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Detalles Bibliográficos
Autores principales: Gunes, Gurbuz, Yilmaz, Neriman, Ozturk, Aylin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Scientific World Journal 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3329864/
https://www.ncbi.nlm.nih.gov/pubmed/22566763
http://dx.doi.org/10.1100/2012/274219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3329864/
https://www.ncbi.nlm.nih.gov/pubmed/22566763
http://dx.doi.org/10.1100/2012/274219

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