Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties.

Yong, Hae In

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties. [electronic resource] - Meat science Jan 2017 - 151-156 p. digital

Publication Type: Journal Article

1873-4138

10.1016/j.meatsci.2016.09.016 doi


Animals
Cattle
Colony Count, Microbial
Consumer Behavior
Consumer Product Safety
Food Contamination--analysis
Food Handling
Food Microbiology
Food Packaging
Food Preservation
Food Quality
Foodborne Diseases--microbiology
Humans
Meat Products--microbiology
Metmyoglobin--analysis
Myofibrils--metabolism
Odorants
Peroxides--analysis
Plasma Gases
Red Meat--microbiology
Smell
Taste