1 |
Egbert, W. R., D. L. Huffman, C. M. Chen and W. R. Jones. 1992. Microbial and oxidative changes in low fat ground beef during simulated retail distribution. J. Food Sci. 7:1269-1274.
|
2 |
Konecko, E. W. 1979. Hand Book for Meat Chemists. Avery Publishing Group, Wayne, USA.
|
3 |
Maca, J. V., R. K. Miller and G. R. Acuff. 1997. Microbiological, sensory and chemical characteristics of vacuum-packed ground beef patties treated with salts of organic acids. J. Food Sci. 62:591-596.
|
4 |
Pavankumar, K. R., N. M. Sachindra and D. N. Rao. 1999. Shelflife extension of tandoori chicken by vacuum packing. In Souvenir cum Proceedings of National Seminar on Processing of Meat, Poultry and By-products for Value Addition, Mysore, India, p. 229.
|
5 |
Rao, D. V., B. Bhagirathi and R. Sharma. 1983. Fluctuations in the predominance of bacterial groups in fresh and stored mutton. J. Food Sci. Technol. 20:277-281.
|
6 |
Rhee, K. S., Y. A. Ziprin, C. E. Bishop and D. F. Waldron. 1997. Composition and stability of goat meat patties as affected by breed type and feeding regime. J. Food Sci. 62:949-953,962.
|
7 |
Sharma, N., N. Kondaiah and B. D. Sharma. 1992. Product preparation, packaging and quality control of goat meat in India. In Research on Goats: Indian Experience. (Ed. R. R. Lokeshwar). Central Institute for Research on Goats, Makhdoom, Farah, pp. 200-211.
|
8 |
USDA. 1997. Food safety of horse and goat meat. IGHA/Horse aid’s USDA report. Reference page: Old USDA 1, Archival information page. Department of Agriculture and food safety and inspection service, Washington, DC.
|
9 |
Babji, Y. and T. R. K. Murthy. 2000. Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage. Meat Sci. 54:197-202.
|
10 |
Mendonaca, A. F., R. A. Molins, A. A. Kraft and H. W. Walker. 1989. Microbiological, chemical and physical changes in fresh, vacuum packaged pork treated with organic acids and salts. J. Food Sci. 54:18-21.
|
11 |
ICMSF. 1978. Micro-organisms in foods-1: Their significance and method of enumeration. 2nd edn. Int. Comm. Microbiol. Specif. Foods University of Toronto Press, Toronto, pp. 126-131.
|
12 |
Babji, Y., T. R. K. Murthy and A. S. R. Anjaneyulu. 2000. Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air. Small Rumin. Res. 36:75-85.
|
13 |
Brewer, M. S., F. McKeith, S. E. Martin, A. W. Dallmier and J. Meyer. 1991. Sodium lactate effects on shelf- life, sensory and physical characteristics of fresh pork sausage. J. Food Sci. 56:1176-1178.
|
14 |
Anjaneyulu, A. S. R. and N. Kondaiah. 1990. Quality of buffalo meat nuggets and rolls containing edible by products. Indian J. Meat Sci. Technol. 3:95-99.
|
15 |
Anjaneyulu, A. S. R., N. Sharma and N. Kondaiah. 1989. Evaluation of salt, polyphosphate and their blends at different levels on physico-chemical properties of buffalo meat patties. Meat Sci. 25:293-306.
|
16 |
Goepfert, J. M. and H. U. Kim. 1975. Behavior of selected food born pathogens in raw ground beef. J. Milk Food Technol. 38:449-452.
|
17 |
Agnihotri, M. K. 2002. Quality of patties prepared from young and spent goat meat. The Indian J. Small Rumin. 8:82-87.
|
18 |
Anjaneyulu, A. S. R., N. Sharma and N. Kondaiah. 1990. Specific effect of phosphate on the functional properties and yield of buffalo meat patties. Food chem. 36:149-154.
|
19 |
Frazier, W. and C. D. Westhoff. 1997. Food Microbiology. 4th edn. Tata McGraw-Hill Book Company, New Delhi, pp. 5-10.
|
20 |
Agnihotri, M. K. and U. K. Pal. 1997. Effect of tetra sodium pyrophosphate (TSPP) on quality of chevon sausages. Indian J. Anim. Sci. 67:1000-1003.
|
21 |
Strange, E. D., R. C. Benedict, J. L. Smith and C. E. Swift. 1977. Evaluation of rapid tests for monitoring alteration in meat quality during storage. J. Food Protect. 40(12):843-847.
|
22 |
Agnihotri, M. K. 2000. Status and prospects of diversifying goat and sheep meat based convenience products. Processed Food Industry 3:16-21.
|
23 |
Swan, J. E., C. M. Esguerra and M. M. Farouk. 1998. Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds. Small Rumin. Res. 28:273-280.
|
24 |
Pawar, V. D., F. A. Khan and B. S. Agarkar. 2000. Quality of chevon patties as influenced by different methods of cooking. J. Food Sci. Technol. 37:545- 548.
|
25 |
Grau, F. H. 1981. Role of pH, lactate and anaerobiosis in controlling the growth of some fermentative gram negative bacteria. Appl. Environ. Microbiol. 42:1043-1050.
PUBMED
|
26 |
Agnihotri, M. K. and U. K. Pal. 2000. Quality of chevon sausages in refrigerated storage. International J. Anim. Sci.15:69-73.
|
27 |
Pexara, S. E., M. John and H. E. Drosinos. 2002. Evaluation of shelf-life of cured, cooked, sliced turkey fillets and cooked pork sausages 'piroski' stored under vacuum and modified admospheres at +4 and +. Meat Sci. 62:33-43.
|
28 |
Shapton, D. A. and N. F. Shapton. 1991. Principles and Practices for the Safe Processing of Foods. Butterworth-Heineman Ltd., Oxford, pp. 377-444.
|
29 |
Sutherland, J. P., J. T. Patterson and J. G. Murray. 1975. Some metabolic and biochemical characteristics of representative microbial isolates from vacuum packaged beef. J. Appl. Bact. 39:227-237.
|