Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes

Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes

The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 °C. The behavior of L. innocua was influenced by the...

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Veröffentlicht in:Meat science 2019-11, Vol.157, p.107884-107884, Article 107884
Hauptverfasser: da Silva, Astrid Caroline Muniz, de Oliveira Pena, Pâmela, Pflanzer, Sérgio Bertelli, da Silva do Nascimento, Maristela
Format: Artikel
Sprache:eng
Schlagworte:
Dry aging
Food safety
Listeria
Meat
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Zusammenfassung:The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 °C. The behavior of L. innocua was influenced by the temperature, aging time, and the water activity of the beef surface (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107884