[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Clark et al., 1969 - Google Patents

The effect of carbon dioxide on the growth of slime producing bacteria on fresh beef

Clark et al., 1969

Document ID
12887300732720813062
Author
Clark D
Lentz C
Publication year
Publication venue
Canadian Institute of Food Technology Journal

External Links

Snippet

The growth of psychrotolerant, slime-producing bacteria found on the surface of fresh beef leaving packing plants in Western Canada was markedly inhibited by carbon dioxide gas in the atmosphere. The degree of inhibition depended on the temperature, CO 2 concentration …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N1/00—Preservation of bodies of humans or animals, or parts thereof
    • A01N1/02—Preservation of living parts
    • A01N1/0205—Chemical aspects
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

Similar Documents

Publication Publication Date Title
Clark et al. The effect of carbon dioxide on the growth of slime producing bacteria on fresh beef
Genigeorgis Microbial and safety implications of the use of modified atmospheres to extend the storage life of fresh meat and fish
Michener et al. Minimum growth temperatures for food-poisoning, fecal-indicator, and psychrophilic microorganisms
Pooni et al. Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products
Clark et al. Use of mixtures of carbon dioxide and oxygen for extending shelf-life of prepackaged fresh beef
Clark et al. Use of carbon monoxide for extending shelf-life of prepackaged fresh beef
Clark et al. Use of carbon dioxide for extending shelf-life of prepackaged beef
Beaufort et al. The effects of superchilled storage at− 2 C on the microbiological and organoleptic properties of cold-smoked salmon before retail display
Pereira et al. A simple method to evaluate the shelf life of refrigerated rabbit meat
Barnes et al. The effect of the tetracycline compounds on the storage life and microbiology of chilled eviscerated poultry
Lochhead et al. Bacteriological Studies of Dressed Poultry: I. Preliminary Investigations of Bacterial Action at Chill Temperatures
Saraiva et al. Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
Manea et al. Overview on the microbiological quality of some meat products with impact on the food safety and health of people
Shaw et al. Effect of potassium sorbate application on shelf life of Atlantic cod (Gadus morhua)
Westhoff et al. Bacteriological analysis of ground beef
Barnes et al. The effect of storage temperature on the shelf‐life of eviscerated air‐chilled Turkeys
Hernández‐Herrero et al. Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage
Luiten et al. Growth of Salmonella typhimurium and mesophilic organisms on beef steaks as influenced by type of packaging
Thomson et al. Bacterial counts and weight changes of broiler carcasses chilled commercially by water immersion and air-blast
Shaw et al. The microbiology and storage stability of vacuum packed lamb
Wiklund et al. Spray chilling of deer carcasses—Effects on carcass weight, meat moisture content, purge and microbiological quality
Greer et al. Bacteriology and retail case life of spray-chilled pork
Racewicz et al. Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage
Haard et al. Hypobaric storage of Atlantic herring and cod
Clark Growth of psychrotolerant pseudomonads and Achromobacter on chicken skin