Jump to Main Content
- Choe, Wonho, et al. Show all 7 Authors
- Meat science 2017 v.123 pp. 151-156
- Aspergillus flavus; Escherichia coli O157; Listeria monocytogenes; Salmonella Typhimurium; adverse effects; bacteria; decontamination; flavor; meat; meat jerky; molds (fungi); off odors; packaging; physicochemical properties; sensory evaluation
- ... The aims of the present study were to examine the use of a flexible thin-layer plasma system in inactivating bacteria and mold on beef jerky in a commercial package and to evaluate the physicochemical changes of the jerky. After plasma treatment for 10min, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Aspergillus flavus populations on the beef jerky were reduced by ...