High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganism...
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
|
| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0740002014002573?via%3Dihub http://hdl.handle.net/20.500.12123/5084 https://doi.org/10.1016/j.fm.2014.10.007 |
Ejemplares similares: High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
- High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
- Evaluación del efecto del tratamiento con alta presión hidrostática y de la formulación sobre la inactivación de cepas nativas de STEC O157 en hamburguesas de carne bovina
- High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR
- Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
- The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
- Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio