Sanitizing effect of salts on experimentally inoculated organisms on pork carcasses.

[1]  R. Rangaswami A Textbook of Agricultural Statistics , 2009 .

[2]  D. Johnson,et al.  Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity. , 2007, Meat science.

[3]  Milan Houška,et al.  Decontamination of pork carcasses by steam and lactic acid , 2006 .

[4]  P. Pipek,et al.  Colour changes after carcasses decontamination by steam and lactic acid. , 2005, Meat science.

[5]  D. Rawool,et al.  Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature. , 2004, Meat science.

[6]  C. Latha,et al.  Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5-7°C). , 2003, Meat science.

[7]  J. Savell,et al.  Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. , 1998, Journal of food protection.

[8]  C. Cutter,et al.  Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua , and Clostridium sporogenes †. , 1997, Journal of food protection.

[9]  M. S. Brewer,et al.  Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork , 1995 .

[10]  C. Collins,et al.  Cowan and Steel's manual for the identification of medical bacteria. 3rd edn , 1993 .

[11]  S. T. Cowan,et al.  Cowan and Steel's manual for the identification of medical bacteria , 1993 .

[12]  C. Vanderzant,et al.  Compendium of Methods for the Microbiological Examination of Foods , 1992 .

[13]  H. W. Walker,et al.  Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum‐Packaged Pork Chops , 1989 .

[14]  C. Vanderzant,et al.  Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. , 1987, Meat science.

[15]  F. Smulders,et al.  Microbial Decontamination of Calf Carcasses by Lactic Acid Sprays. , 1985, Journal of food protection.

[16]  H. Benson Microbiological Applications: A Laboratory Manual in General Microbiology , 1985 .

[17]  P. Zeuthen,et al.  Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C. , 1985, Meat science.

[18]  J. E. Thomson,et al.  Effect of various media and incubation conditions on recovery of inoculated Salmonella from poultry feed. , 1982, Poultry science.

[19]  S. T. Cowan,et al.  Manual for the identification of medical bacteria. , 1960 .