{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2022,4,5]],"date-time":"2022-04-05T12:27:12Z","timestamp":1649161632226},"reference-count":24,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2008,11,1]],"date-time":"2008-11-01T00:00:00Z","timestamp":1225497600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Meat Science"],"published-print":{"date-parts":[[2008,11]]},"DOI":"10.1016\/j.meatsci.2008.03.025","type":"journal-article","created":{"date-parts":[[2008,3,31]],"date-time":"2008-03-31T11:19:09Z","timestamp":1206962349000},"page":"805-813","source":"Crossref","is-referenced-by-count":2,"title":["Effects of potential antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing frankfurters"],"prefix":"10.1016","volume":"80","author":[{"given":"L.K.","family":"Muench","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"R.J.","family":"Maddock","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D.M.","family":"Wulf","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.meatsci.2008.03.025_bib1","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1111\/j.1745-4557.1998.tb00518.x","article-title":"Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives","volume":"21","author":"Atughonu","year":"1998","journal-title":"Journal of Food Quality"},{"issue":"4","key":"10.1016\/j.meatsci.2008.03.025_bib2","doi-asserted-by":"crossref","first-page":"822","DOI":"10.1111\/j.1365-2621.1992.tb14303.x","article-title":"Dairy Ingredients effects on sausage sensory properties studied by principal component analysis","volume":"57","author":"Baardseth","year":"1992","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.meatsci.2008.03.025_bib3","series-title":"Listeria: A practical approach to the organism and its control in foods","author":"Bell","year":"2005"},{"issue":"2","key":"10.1016\/j.meatsci.2008.03.025_bib4","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/S0309-1740(96)00108-8","article-title":"Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil","volume":"45","author":"Bloukas","year":"1996","journal-title":"Meat Science"},{"key":"10.1016\/j.meatsci.2008.03.025_bib5","series-title":"Food texture and viscosity","author":"Bourne","year":"1982"},{"key":"10.1016\/j.meatsci.2008.03.025_bib6","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/S0309-1740(02)00245-0","article-title":"Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes","volume":"65","author":"Choi","year":"2003","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/j.meatsci.2008.03.025_bib7","doi-asserted-by":"crossref","first-page":"660","DOI":"10.1111\/j.1365-2621.1996.tb13181.x","article-title":"Milk proteins affect yield and sensory quality of cooked sausages","volume":"61","author":"Ellekjaer","year":"1996","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/j.meatsci.2008.03.025_bib8","doi-asserted-by":"crossref","first-page":"1155","DOI":"10.1111\/j.1365-2621.1987.tb14032.x","article-title":"Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage","volume":"52","author":"Ensor","year":"1987","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.meatsci.2008.03.025_bib9","series-title":"Modern food microbiology","author":"Jay","year":"2005"},{"key":"10.1016\/j.meatsci.2008.03.025_bib10","unstructured":"Keeton, J. T., Acuff, G. R., Nunez de Gonzalez, M. T., Ringer, L. J., & Lucia, L. M. (2002). Antimicrobial effects of surface treatments and ingredients on cured RTE meat products. A final report to the American Meat Institute Foundation."},{"key":"10.1016\/j.meatsci.2008.03.025_bib11","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/S0309-1740(01)00116-4","article-title":"Effects of sodium lactate and trisodium phosphate on the physiochemical properties and shelf life of low-fat Chinese-style sausage","volume":"60","author":"Lin","year":"2002","journal-title":"Meat Science"},{"key":"10.1016\/j.meatsci.2008.03.025_bib12","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/S0168-1605(02)00026-0","article-title":"Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna.","volume":"76","author":"Mbandi","year":"2002","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.meatsci.2008.03.025_bib13","unstructured":"Purac America, Inc. (2005). Purasal Opti.Form SD 4 Product Data."},{"issue":"4","key":"10.1016\/j.meatsci.2008.03.025_bib14","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/S0309-1740(02)00178-X","article-title":"Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages","volume":"64","author":"Ruusunen","year":"2003","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/j.meatsci.2008.03.025_bib15","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.meatsci.2005.09.006","article-title":"Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking","volume":"72","author":"Sammel","year":"2006","journal-title":"Meat Science"},{"issue":"4","key":"10.1016\/j.meatsci.2008.03.025_bib16","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.meatsci.2005.09.008","article-title":"Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey","volume":"72","author":"Sammel","year":"2006","journal-title":"Meat Science"},{"key":"10.1016\/j.meatsci.2008.03.025_bib17","unstructured":"Schlickau, J., Prestat, C., Brewer, M. S. (2000). Flavor masking agent effects on sensory characteristics of lactate-containing chicken model systems. In 53rd annual reciprocal meat conference (pp. 135\u2013136)."},{"issue":"1","key":"10.1016\/j.meatsci.2008.03.025_bib18","doi-asserted-by":"crossref","first-page":"S3","DOI":"10.1017\/S000711450000218X","article-title":"Effects of milk-derived bioactives: An overview","volume":"84","author":"Shah","year":"2000","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/j.meatsci.2008.03.025_bib19","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/S0168-1605(00)00521-3","article-title":"Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus","volume":"66","author":"Steklenburg","year":"2001","journal-title":"International Journal of Food Microbiology"},{"issue":"109","key":"10.1016\/j.meatsci.2008.03.025_bib20","first-page":"34207","article-title":"Control of Listeria monocytogenes in ready-to-eat meat and poultry products","volume":"68","author":"USDA FSIS","year":"2003","journal-title":"Federal Register"},{"key":"10.1016\/j.meatsci.2008.03.025_bib21","unstructured":"USDA FSIS (2006). Compliance guidelines to control Listeria monocytogenes in post-lethality exposed ready-to-eat meat and poultry products. <http:\/\/www.fsis.usda.gov\/OPPDE\/rdad\/FRPubs\/97-013F\/Lm_Rule_Compliance_Guidelines_May_2006.pdf>."},{"key":"10.1016\/j.meatsci.2008.03.025_bib22","unstructured":"World Technology Ingredients, Inc. (WTI) (2005a). Ional\u2122 product specification."},{"key":"10.1016\/j.meatsci.2008.03.025_bib23","unstructured":"World Technology Ingredients, Inc. (WTI) (2005b). Ional\u2122 LC product specification."},{"key":"10.1016\/j.meatsci.2008.03.025_bib24","unstructured":"Yetim, H., Mueller, W. D., & Ockerman, H. W. (2000). The possibility of using fluid whey in a frankfurter type meat product. In 53rd annual reciprocal meat conference."}],"container-title":["Meat Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174008000958?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0309174008000958?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,12,30]],"date-time":"2018-12-30T17:20:27Z","timestamp":1546190427000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0309174008000958"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2008,11]]},"references-count":24,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2008,11]]}},"alternative-id":["S0309174008000958"],"URL":"https:\/\/doi.org\/10.1016\/j.meatsci.2008.03.025","relation":{},"ISSN":["0309-1740"],"issn-type":[{"value":"0309-1740","type":"print"}],"subject":[],"published":{"date-parts":[[2008,11]]}}}