Bacteriological quality and shelf life of ground beef.
The bacteriological quality of unfrozen raw ground beef was evaluated after 0, 3, 6, 9, 12, 15, and 18 days of storage at 29 +/- 1 F (-1.7 +/- 0.6 C). At the time of fabrication, all of the ground beef samples contained 10(6) or fewer total aerobic and psychrotrophic bacteria/g; 81% contained 100 or...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1976
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169841/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/180886/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.6.826-830.1976 |
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