The microbiology of beef from carcass chilling through primal storage to retail steaks
The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throug...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000150 |