Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beeef

著录项

• 来源
  《Meat Science》 |2012年第4期|p.498-505|共8页
• 作者

  Alessandra R. Silva; Ana Claudia C. Tahara; Rafael D. Chaves; Anderson S. SantAna; Jose de Assis F. Faria; Pilar R. Massaguer;

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• 作者单位

  Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;

  Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;

  Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;

  Department of Food and Experimental Nutricion, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil;

  Department of Food Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;

  Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil,Department of Chemical Processes, Faculty of Chemical Engineering, University of Campinas, Campinas, SP, Brazil;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  'blown pack' spoilage; psychrotrophic clostridium; shrinking temperature; vacuum; packaging; meat spoilage;

  机译：“吹包”变质;精神营养性梭菌;收缩温度真空;打包;肉变质;