Literature DB >> 6417797

Microbial and chemical changes in chill-stored red meats.

R H Dainty, B G Shaw, T A Roberts.   

Abstract

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Year:  1983        PMID： 6417797

Source DB:  PubMed          Journal:  Soc Appl Bacteriol Symp Ser        ISSN： 0300-9610


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  9 in total

1.  A method to assess the bacterial content of refrigerated meat.

Authors:  B Perez de Castro; M A Asensio; B Sanz; J A Ordoñez
Journal:  Appl Environ Microbiol       Date:  1988-06       Impact factor: 4.792

2.  Incidence of Acinetobacter spp. and other gram-negative, oxidase-negative bacteria in fresh and spoiled ground beef.

Authors:  B E Eribo; J M Jay
Journal:  Appl Environ Microbiol       Date:  1985-01       Impact factor: 4.792

3.  Effect of growth temperatures on the protein levels in a psychrotrophic bacterium, Pseudomonas fragi.

Authors:  M Hebraud; E Dubois; P Potier; J Labadie
Journal:  J Bacteriol       Date:  1994-07       Impact factor: 3.490

4.  Numerical taxonomy of gram-negative, nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses.

Authors:  M Prieto; M R García-Armesto; M L García-López; A Otero; B Moreno
Journal:  Appl Environ Microbiol       Date:  1992-07       Impact factor: 4.792

5.  The cold shock response of the psychrotrophic bacterium Pseudomonas fragi involves four low-molecular-mass nucleic acid-binding proteins.

Authors:  V Michel; I Lehoux; G Depret; P Anglade; J Labadie; M Hebraud
Journal:  J Bacteriol       Date:  1997-12       Impact factor: 3.490

6.  Monensin-based medium for determination of total gram-negative bacteria and Escherichia coli.

Authors:  J P Petzel; P A Hartman
Journal:  Appl Environ Microbiol       Date:  1985-04       Impact factor: 4.792

7.  Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.

Authors:  Danilo Ercolini; Federica Russo; Antonella Nasi; Pasquale Ferranti; Francesco Villani
Journal:  Appl Environ Microbiol       Date:  2009-02-05       Impact factor: 4.792

8.  Mixed carbon source utilization of meat-spoiling Pseudomonas fragi 72 in relation to oxygen limitation and carbon dioxide inhibition.

Authors:  G Molin
Journal:  Appl Environ Microbiol       Date:  1985-06       Impact factor: 4.792

9.  Use of e-beam for shelf-life extension and sanitizing of marinated pork loin.

Authors:  I García-Márquez; J A Ordóñez; M I Cambero; M C Cabeza
Journal:  Int J Microbiol       Date:  2012-11-21
  9 in total

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