A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0–360 s without r...

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Detalles Bibliográficos
Autores principales: Li, KaWang, McKeith, Amanda Gipe, Shen, Cangliang, McKeith, Russell
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789264/
https://www.ncbi.nlm.nih.gov/pubmed/29278379
http://dx.doi.org/10.3390/foods7010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789264/
https://www.ncbi.nlm.nih.gov/pubmed/29278379
http://dx.doi.org/10.3390/foods7010001

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