MICROBIAL QUALITY OF HOT-PROCESSED FROZEN GROUND-BEEF PATTIES PROCESSED AFTER VARIOUS HOLDING TIMES

被引：4

作者：

MCMILLIN, DJ ^{[1
]}

SEBRANEK, JG ^{[1
]}

KRAFT, AA ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04892.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：488 / 490

页数：3

共 8 条

[1] EFFECT OF COMBINATIONS OF FRESH AND FROZEN BEEF ON MICROBIAL-FLORA OF GROUND-BEEF PATTIES
KRAFT, AA
REDDY, KV
SEBRANEK, JG
RUST, RE
HOTCHKISS, DK
[J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (11) : 870 - 873
[2] QUALITY ATTRIBUTES OF GROUND-BEEF PATTIES AS A FUNCTION OF VARIOUS FREEZING APPLICATIONS
SEBRANEK, JG
[J]. ASHRAE JOURNAL-AMERICAN SOCIETY OF HEATING REFRIGERATING AND AIR-CONDITIONING ENGINEERS, 1978, 20 (12): : 54 - 54
[3] Microbiological quality of cold and hot processed chilled and frozen beef
Bell, RG
Harrison, JCL
Moorhead, SM
Jones, RJ
[J]. FOOD RESEARCH INTERNATIONAL, 1998, 31 (02) : 167 - 174
[4] MICROBIAL QUALITY OF GROUND-BEEF AFTER SIMULATED FREEZER FAILURE
ALI, FS
VANDUYNE, FO
[J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (01) : 62 - 65
[5] HOT PROCESSED RAW-MATERIALS AND FAT LEVEL AFFECT PHYSICAL AND SENSORY CHARACTERISTICS OF GROUND-BEEF
WILLIAMS, SE
JOHNSON, LP
REAGAN, JO
[J]. JOURNAL OF FOOD SCIENCE, 1994, 59 (04) : 707 - 710
[6] CONTRIBUTION TO THE STUDY OF PRESERVATION BY CHILLING OF LEAN GROUND-BEEF PROCESSED FROM FROZEN MEAT - EVOLUTION OF SEVERAL MICROBIOLOGICAL PARAMETERS
BONTINCK, G
DETROY, P
BARBIER, M
FIEVEZ, L
[J]. ANNALES DE MEDECINE VETERINAIRE, 1986, 130 (05) : 343 - 358
[7] QUALITY ASSESSMENT OF GROUND-BEEF PATTIES AFTER INFRARED HEAT PROCESSING IN A CONVEYORIZED TUBE BROILER FOR FOODSERVICE USE
KHAN, MA
VANDERMEY, PA
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 707 - 709
[8] EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND-BEEF
BERRY, BW
LEDDY, KF
[J]. JOURNAL OF FOOD QUALITY, 1988, 11 (02) : 159 - 171

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