The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite source in the production of restructured beef jerky. A group without a nitrite source (NC) and a...
Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of whole muscle beef jerky strips. J. Food Prot. 2008, 71, 918–926. [Google Scholar] [CrossRef] [PubMed] Porto-Fett, A.C.S.; Pierre, J.; Shoyer, B...