Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions

By Ariyapitipun Tipayanate   Mustapha Azlin   Clarke Andrew D.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 913-920

International Association for Food Protection

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Vacuum-Packed Beef Primals with Extremely Long Shelf Life Have Unusual Microbiological Counts

By Small Alison Holdhus   Jenson Ian   Kiermeier Andreas   Sumner John  

Journal of Food Protection, Vol. 75, Iss. 8, 2012-08 ,pp. : 1524-1527

International Association for Food Protection

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Survival of Listeria monocytogenes Scott A on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin

By Ariyapitipun Tipayanate   Mustapha Azlin   Clarke Andrew D.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 131-136

International Association for Food Protection

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Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

By Juneja V. K.   Marmer B. S.   Miller A. J.  

Journal of Food Protection, Vol. 57, Iss. 5, 1994-05 ,pp. : 393-398

International Association for Food Protection

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Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

By Krizek Angelia R.   Smith J. Scott   Phebus Randall K.  

Journal of Food Protection, Vol. 58, Iss. 3, 1995-03 ,pp. : 284-288

International Association for Food Protection

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