Beyond celery and starter culture: advances in natural/organic curing processes in the United States.
作者： J.G. Sebranek , A.L. Jackson-Davis , K.L. Myers , N.A. Lavieri
DOI: 10.1016/J.MEATSCI.2012.03.002
关键词:
摘要: … Initially, these processes utilized celery concentrates with a high nitrate content combined with a nitrate-reducing starter culture. Subsequent advances included celery concentrates with …
elsevier.com
sci-hub.se 参考文章(52)
C.-M. CHEN, J. G. SEBRANEK, J. S. DICKSON, A. F. MENDONCA, Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters. Journal of Food Protection. ,vol. 67, pp. 1855- 1865 ,(2004) , 10.4315/0362-028X-67.9.1855
SCOTT L. BURNETT, JOCELYN H. CHOPSKIE, TERESA C. PODTBURG, TIMOTHY A. GUTZMANN, STEFANIE E. GILBRETH, PETER W. BODNARUK, Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products. Journal of Food Protection. ,vol. 70, pp. 392- 398 ,(2007) , 10.4315/0362-028X-70.2.392
Thomas B. Hofeller, Product Labeling: Definition of the Term ''Natural'' ,(2007)
Jason Thomas Sawyer, Robert Ty Baublits, Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product ,(2010)
Ineke KH Van Boeijen, ROY Moezelaar, Tjakko Abee, Marcel H Zwietering, None, Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure. Journal of Food Protection. ,vol. 71, pp. 2007- 2013 ,(2008) , 10.4315/0362-028X-71.10.2007
Maria do Socorro M. Rufino, Jara Pérez-Jiménez, María Tabernero, Ricardo E. Alves, Edy S. De Brito, Fulgencio Saura-Calixto, Acerola and cashew apple as sources of antioxidants and dietary fibre International Journal of Food Science and Technology. ,vol. 45, pp. 2227- 2233 ,(2010) , 10.1111/J.1365-2621.2010.02394.X
R.Y. Murphy, R.E. Hanson, L.K. Duncan, N. Feze, B.G. Lyon, Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam Food Microbiology. ,vol. 22, pp. 359- 365 ,(2005) , 10.1016/J.FM.2004.09.009
J.J. Sindelar, J.C. Cordray, J.G. Sebranek, J.A. Love, D.U. Ahn, Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. Journal of Food Science. ,vol. 72, ,(2007) , 10.1111/J.1750-3841.2007.00369.X
T. Aymerich, P.A. Picouet, J.M. Monfort, Decontamination technologies for meat products. Meat Science. ,vol. 78, pp. 114- 129 ,(2008) , 10.1016/J.MEATSCI.2007.07.007