Add to ORKGIrradiation of ground beef in modified atmosphere packaging was compared with irradiation of ground beef in vacuum packaging for the inhibitory impact on Escherichia coli O157:H7. Recovery of surviving organisms showed that packaging systems did not alter the effects of irradiation for reduction of E. coli O157:H7 in ground beef. Therefore, modified atmosphere packaging may be used to improve color of irradiated ground beef without affecting the inhibitory impact of irradiation
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...
Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.col...
Four of the bacterial pathogens that are of major concern to the meat industry, Listeria monocytogen...
Combined effects of gamma irradiation and concentrations of O 2 (0, 5, 21%) and CO 2 (0, 50%) on sur...
Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survi...
Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced colo...
The effects of electron beam irradiation, anaerobic packaging, and storage times on the aroma of raw...
Beef tenderness and color stability were evaluated in conventional and modified atmosphere packaging...
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cook...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...
Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.col...
Four of the bacterial pathogens that are of major concern to the meat industry, Listeria monocytogen...
Combined effects of gamma irradiation and concentrations of O 2 (0, 5, 21%) and CO 2 (0, 50%) on sur...
Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survi...
Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced colo...
The effects of electron beam irradiation, anaerobic packaging, and storage times on the aroma of raw...
Beef tenderness and color stability were evaluated in conventional and modified atmosphere packaging...
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cook...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poult...