Evaluation of Peracetic Acid Treatment on Beef Trimmings and Subprimals Against Salmonella and E. Coli O157: H7 Within Regulatory Retained Water Limitations
N Kalchayanand, TM Arthur, R Wang, T Brown… - Journal of Food …, 2024 - Elsevier
The application of antimicrobial treatments to beef trimmings prior to grinding for the
reduction of microbial contamination in ground beef has increased recently. However, raw …
reduction of microbial contamination in ground beef has increased recently. However, raw …
[HTML][HTML] Protocatechuic acid as an inhibitor of lipid oxidation in meat
T Deuchande, JF Fundo, ME Pintado, AL Amaro - Meat Science, 2024 - Elsevier
Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life,
causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are …
causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are …
Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions
Modern requirements for 'green label'meat products have led to the design of novel
antimicrobial innovations which prioritise quality, safety and longevity. Plasma …
antimicrobial innovations which prioritise quality, safety and longevity. Plasma …
Application of Quantification, Serotyping and Pathogenicity Methodologies for Risk Profiling of Salmonella in Pre-and Post-Harvest Beef Samples
RF Soler-Diaz - 2023 - ttu-ir.tdl.org
Beef industry plays a significant role in US, as it's the leader produce of beef in the world,
especially high-quality grain-fed beef intended for both domestic consumption and export …
especially high-quality grain-fed beef intended for both domestic consumption and export …