| Literature DB >> 8144404 |
P van Netten1, J Huis in 't Veld, D A Mossel.
Abstract
An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity.Entities:
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Year: 1994 PMID： 8144404 DOI： 10.1111/j.1365-2672.1994.tb04414.x
Source DB: PubMed Journal: J Appl Bacteriol ISSN： 0021-8847