Open AccessEvaluation of The Reduction of E. Coli in Beef Top Rounds at Temperatures Lower than 54.4°C
Author(s) -
E. Krage,
Bruno Melo Mendes,
J. Henson,
A. G. McKeith
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.110
Subject(s) - salmonella , brine , food science , escherichia coli , meat packing industry , raw meat , tenderness , food safety , food microbiology , cooked meat , chemistry , biology , bacteria , biochemistry , genetics , organic chemistry , gene
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