Search
Now showing items 1-1 of 1
Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)
In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the ...