The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

Author： Gill C.O. Bryant J.

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.17, Iss.5, 2000-10, pp. : 495-504

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides

By Gill C.O. Bryant J. Bedard D.

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 281-289

Academic Press

Access to resources Recommend Favorite

The effects of hot water pasteurizing treatments on the microbiological conditions and appearances of pig and sheep carcasses

By Gill C.O. Jones T. Badoni M.

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 273-278

Elsevier

Access to resources Recommend Favorite

Contamination of beef trimmings with Escherichia coli during a carcass breaking process

By Gill C.O. McGinnis J.C.

Food Research International, Vol. 33, Iss. 2, 2000-03 ,pp. : 125-130

Elsevier

Access to resources Recommend Favorite

The microbiological effects of breaking operations on hanging beef carcass sides

By Gill C.O. Jones T.

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 453-459

Elsevier

Access to resources Recommend Favorite

Assessment of the hygienic performances of two beef carcass cooling processes from product temperature history data or enumeration of bacteria on carcass surfaces

By Gill C.O. Bryant J.

Food Microbiology, Vol. 14, Iss. 6, 1997-12 ,pp. : 593-602

Academic Press

Access to resources Recommend Favorite