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Journal Abstract Search

161 related items for PubMed ID: 23403301

  • 1. Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology.
    Choi SH, Cheigh CI, Chung MS.
    Meat Sci; 2013 May; 94(1):95-104. PubMed ID: 23403301
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  • 2. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.
    Barbosa-Cánovas GV, Medina-Meza I, Candoğan K, Bermúdez-Aguirre D.
    Meat Sci; 2014 Nov; 98(3):420-34. PubMed ID: 25060584
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  • 7. Shelf life of packaged sliced dry fermented sausage under different temperature.
    Sčetar M, Kovačić E, Kurek M, Galić K.
    Meat Sci; 2013 Apr; 93(4):802-9. PubMed ID: 23305830
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  • 9. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U, Lahtinen J, Schelvis-Smit R.
    Food Microbiol; 2007 Aug; 24(5):508-16. PubMed ID: 17367684
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  • 10. Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.
    Tahmouzi S, Razavi SH, Safari M, Emam-Djomeh Z.
    J Food Sci; 2012 Oct; 77(10):M565-71. PubMed ID: 22946602
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  • 11. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, Hamdi M.
    Int J Food Microbiol; 2008 Jul 31; 125(3):242-51. PubMed ID: 18511141
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  • 15. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 17. Quality considerations with high pressure processing of fresh and value added meat products.
    Bajovic B, Bolumar T, Heinz V.
    Meat Sci; 2012 Nov 31; 92(3):280-9. PubMed ID: 22608831
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  • 18. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2012 Aug 31; 91(4):460-5. PubMed ID: 22445488
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  • 19. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
    Bradley EM, Williams JB, Schilling MW, Coggins PC, Crist C, Yoder S, Campano SG.
    Meat Sci; 2011 May 31; 88(1):145-50. PubMed ID: 21195560
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  • 20. Nutritional improvement of plant foods by non-thermal processing.
    Knorr D, Ade-Omowaye BI, Heinz V.
    Proc Nutr Soc; 2002 May 31; 61(2):311-8. PubMed ID: 12133214
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