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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: Ha, Jimyeong, Gwak, Eunji, Oh, Mi-Hwa, Park, Beomyoung, Lee, Jeeyeon, Kim, Sejeong, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan, Choi, Kyoung-Hee
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2016
Pynciau:
Article
Mynediad Ar-lein: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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