Concepedia

The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

S.A. Quilo, F.W. Pohlman, P.N. Dias-Morse, A.H. Brown, Philip G. Crandall, R.T. Baublits, José Luis Aparicio

Meat Science · 2009 · 12 citations · 18 references

DOI

Concepts

References

18

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.8K citations

, , +14

Current and future technologies for the decontamination of carcasses and fresh meat

Randy Huffman · Meat Science · 2002 · 203 citations

, , +7

Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses

C.O. Gill, M. Badoni · International Journal of Food Microbiology · 2003 · 130 citations

, , +8

SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR

E.D. Strange, Robert C. Benedict, Robert E. Gugger et al. · Journal of Food Science · 1974 · 124 citations

, , +5

Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

D. A. King, L.M. Lucia, Alejandro Castillo et al. · Meat Science · 2004 · 103 citations

, , +6