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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Detaylı Bibliyografya
Yayımlandı:Korean J Food Sci Anim Resour
Asıl Yazarlar: Ha, Jimyeong, Gwak, Eunji, Oh, Mi-Hwa, Park, Beomyoung, Lee, Jeeyeon, Kim, Sejeong, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan, Choi, Kyoung-Hee
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Korean Society for Food Science of Animal Resources 2016
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Article
Online Erişim: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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