The microbiology of beef carcasses and primals during chilling and commercial storage
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- 作者：Rachael Reida ; Sé ; amus Fanningb ; Paul Whyteb ; Joe Kerryc ; Roland Lindqvistd ; Zhongyi Yub ; Declan Boltona ; declan.bolton@teagasc.ie" class="auth_mail" title="E-mail the corresponding author
- 关键词：Beef carcasses ; Chilling ; TVC ; Pseudomonas spp. ; Clostridium spp. ; Lactic acid bacteria (LAB) ; Brochothrix thermosphacta
- 刊名：Food Microbiology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：61
- 期：Complete
- 页码：50-57
- 全文大小：901 K
文摘
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Pseudomonas concentrations on beef primals at packaging increased during 6 weeks vacuum packaged storage.
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Brochothrix thermosphacta grew faster than lactic acid bacteria on vacuum packaged beef primals.
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Combase may be used to predict Pseudomonas spp. and Br. thermosphacta growth on beef carcasses.