Kinetic Behavior of Salmonella on Low NaNO(2) Sausages during Aerobic and Vacuum Storage

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO(2)). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO(2) (0 and 10 p...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Ha, Jimyeong, Gwak, Eunji, Oh, Mi-Hwa, Park, Beomyoung, Lee, Jeeyeon, Kim, Sejeong, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan, Choi, Kyoung-Hee
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2016
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869554/
https://ncbi.nlm.nih.gov/pubmed/27194936
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.262
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