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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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Ha, Jimyeong, Gwak, Eunji, Oh, Mi-Hwa, Park, Beomyoung, Lee, Jeeyeon, Kim, Sejeong, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan, Choi, Kyoung-Hee
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2016
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Article
Online Zugang: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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