Now showing items 1-2 of 2
Role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)
Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® ...
Inhibition of Listeria monocytogenes by Carnobacterium piscicola in Fresh and Pasteurized Crab Meat
The ability of Carnobacterium piscicola to inhibit Listeria monocytogenes at different concentration levels, storage times and temperatures was examined. Twenty-five g samples of fresh and previously pasteurized blue crab ...