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PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

机译：用过氧乙酸单独处理或随后用过氧乙酸处理的牛肉饰物处理的产品安全性和颜色特性。新的有机酸

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Fred Pohlman; Palika Dias-Morse; Dilan Pinidiya;
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1. PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS [J] . Pohlman Fred, Dias-Morse Palika, Pinidiya Dilan Journal of Microbiology, Biotechnology and Food Sciences . 2014,第2期

机译：单独用过氧乙酸处理或用新的有机酸处理过的牛腿修整后的地面牛的产品安全性和颜色特征
2. MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS [J] . POHLMAN F.W., DIAS-MORSE P.N., QUILO S.A., Journal of Muscle Foods . 2009,第1期

机译：乳酸钾，甲基磺酸钠，过氧乙酸或酸化亚氯酸钠处理过的牛肉饰边作为单种抗菌剂处理后的地面牛肉，其微生物，仪器颜色和感觉特性
3. Sensory Properties of Ground Beef Processed from Beef Trimmings Treated with Potassium Lactate, Sodium Metasilicate, and Peroxyacetic Acid or Acidified Sodium Clorite [J] . F.W.Pohlman, P.N.Dias, R.T.Baublits Arkansas Agricultural Experiment Station: Research Series . 2005,第535期

机译：乳酸钾，偏硅酸钠，过氧乙酸或酸化的次氯酸钠处理的牛肉切边加工的绞碎牛肉的感官特性
4. IMPROVING THE QUALITY AND SAFETY OF BEEF AND BEEF PRODUCTS FOR THE CONSUMER IN PRODUCTION AND PROCESSING (ProSafeBeef-PSB) [C] . Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：为生产和加工过程中的消费者提高牛肉和牛肉制品的质量和安全性（ProSafeBeef-PSB）
5. Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics [D] . Marcos Iglesias, Jorge Abraham 2015

机译：绞牛肉加工中抗菌处理的静电雾化，仪器颜色，感官颜色，口味和香气特性
6. Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments [O] . Mariana Cap, Celeste Cingolani, Carla Lires, 2020

机译：有机酸和低剂量γ辐射的组合作为抗微生物处理以灭活滋生毒素的大肠杆菌接种在牛肉装饰中：与单一治疗有关的益处
7. Use of organic acids for control of Clostridium perfringens in cooked vacuum-packaged ground beef products subjected tosubstandard cooling procedures [O] . Sabah J.R., Harshavardhan T., Marsden James L., 2002

机译：使用有机酸控制熟制真空包装的绞碎牛肉产品中的产气荚膜梭菌不合格的冷却程序

PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

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