Literature DB >> 14264840

RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY.

J M JAY.   

Abstract

Entities:  

Keywords:  CHLORTETRACYCLINE; EXPERIMENTAL LAB STUDY; FOOD PRESERVATION; MEAT; MICROBIOLOGY; PHARMACOLOGY; WATER

Mesh：

Substances：

Year:  1965        PMID： 14264840      PMCID： PMC1058204          DOI： 10.1128/am.13.1.120-121.1965

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


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  1 in total

1.  Biochemistry of meat hydration.

Authors:  R HAMM
Journal:  Adv Food Res       Date:  1960
  1 in total
  3 in total

1.  Determining endotoxin content of ground beef by the Limulus amoebocyte lysate test as a rapid indicator of microbial quality.

Authors:  J M Jay; S Margitic; A L Shereda; H V Covington
Journal:  Appl Environ Microbiol       Date:  1979-11       Impact factor: 4.792

2.  Use of a titrimetric method to assess the bacterial spoilage of fresh beef.

Authors:  L A Shelef; J M Jay
Journal:  Appl Microbiol       Date:  1970-06

3.  Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled beef and aged beef.

Authors:  J M Jay
Journal:  Appl Microbiol       Date:  1966-07
  3 in total

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