Kinetic Behavior of Salmonella on Low NaNO(2) Sausages during Aerobic and Vacuum Storage

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO(2)). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO(2) (0 and 10 p...

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Detalles Bibliográficos
Autores principales: Ha, Jimyeong, Gwak, Eunji, Oh, Mi-Hwa, Park, Beomyoung, Lee, Jeeyeon, Kim, Sejeong, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan, Choi, Kyoung-Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869554/
https://www.ncbi.nlm.nih.gov/pubmed/27194936
http://dx.doi.org/10.5851/kosfa.2016.36.2.262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869554/
https://www.ncbi.nlm.nih.gov/pubmed/27194936
http://dx.doi.org/10.5851/kosfa.2016.36.2.262

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