Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and org...

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Veröffentlicht in:	Meat science 2012-12, Vol.92 (4), p.808-815
Hauptverfasser:	Sullivan, Gary A., Jackson-Davis, Armitra L., Schrader, Kohl D., Xi, Yuan, Kulchaiyawat, Charlwit, Sebranek, Joseph G., Dickson, James S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacon Biological and medical sciences Cattle Chemical Phenomena Clostridium perfringens Clostridium perfringens - growth & development Clostridium perfringens - isolation & purification Food industries Food Preservatives - analysis Food, Organic - analysis Food, Organic - economics Food, Organic - microbiology Food, Preserved - analysis Food, Preserved - economics Food, Preserved - microbiology Frankfurters Fundamental and applied biological sciences. Psychology Hams Iowa Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - isolation & purification Meat - analysis Meat - economics Meat - microbiology Meat and meat product industries Meat Products - analysis Meat Products - economics Meat Products - microbiology Mechanical Phenomena Microbial Viability Naturally cured meats Nitrates - analysis Nitrites - analysis Pigmentation Poultry Sodium Chloride, Dietary - analysis Sus scrofa Water - analysis
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