Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria Monocytogenes Inactivation

Robert L. Buchanan, MARSHA GOLDEN, Richard C. Whiting · Journal of Food Protection · 1993 · 156 citations

Agriculture, Food Science, Microbiology +13

Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

M.S. BREWER, F. K. McKeith, Scott E. Martin et al. · Journal of Food Science · 1991 · 135 citations

Agriculture, Food Science, Microbiology +17

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C

Hans Blom, Eva Nerbrink, R.H. Dainty et al. · International Journal of Food Microbiology · 1997 · 130 citations

Agriculture, Food Science, Microbiology +14

The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytegenes in turkey slurries

Jimmy H. Schlyter, Kathleen A. Glass, Jodi Loeffelholz et al. · International Journal of Food Microbiology · 1993 · 128 citations

Agriculture, Food Science, Microbiology +11

Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

L. S. PAPADOPOULOS, R. K. Miller, G.R. Acuff et al. · Journal of Food Science · 1991 · 121 citations

Agriculture, Food Science, Microbiology +17