Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters.

Ford, Emily; Davis, Melissa; Kim, Yuan H Brad; Katen, Tom; Zuelly, Stacy M S

Ford, Emily; Davis, Melissa; Kim, Yuan H Brad; Katen, Tom; Zuelly, Stacy M S.

Afiliación

Ford E; Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA.
Davis M; Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA.
Kim YHB; Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA.
Katen T; Cargill, Willshire, OH 45898, USA.
Zuelly SMS; Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA.

Foods ; 11(13)2022 Jun 26.

Article en En | MEDLINE | ID: mdl-35804707

Palabras clave

antimicrobial carcass wash; beef; beef trim; color; emulsion stability; frankfurter; sensory analysis

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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