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Relevant bibliographies by topics / Meat spoilage

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Academic literature on the topic 'Meat spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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Journal articles on the topic "Meat spoilage"

1

Nychas, George-John E., Panos N. Skandamis, Chrysoula C. Tassou, and Konstantinos P. Koutsoumanis. "Meat spoilage during distribution." Meat Science 78, no. 1-2 (2008): 77–89. http://dx.doi.org/10.1016/j.meatsci.2007.06.020.

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2

Owen, Valerie M. "Japan — Meat spoilage and aging." Biosensors and Bioelectronics 11, no. 9 (1996): viii. http://dx.doi.org/10.1016/0956-5663(96)89454-1.

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3

Borch, Elisabeth, Marie-Louise Kant-Muermans, and Ylva Blixt. "Bacterial spoilage of meat and cured meat products." International Journal of Food Microbiology 33, no. 1 (1996): 103–20. http://dx.doi.org/10.1016/0168-1605(96)01135-x.

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PK, Mandal. "Modern Trends in Detection of Microbial Spoilage of Muscle Foods - A Review." Food Science & Nutrition Technology 4, no. 3 (2019): 1–7. http://dx.doi.org/10.23880/fsnt-16000184.

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Meat spoilage and detection is very important for meat technologists, quality control agencies, and the meat industry. Thus the microbial spoilage of meat and detection methods is widely studied. For decades microbial metabolites have been used as indicators of organoleptic spoilage of meat. Detection of spoilage by screening for microbial metabolites without identifying specific bacteria is the common approach. The ability to correlate biochemical change with microbial biomass is a complex problem. Current methods for the detection of spoilage in meats are inadequate, time consuming and labou

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5

Rodrigues, Gisela, Sara Coelho-Fernandes, Ana Sofia Faria, José M. Lorenzo, Ursula Gonzales-Barron, and Vasco Cadavez. "Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties." Proceedings 70, no. 1 (2020): 83. http://dx.doi.org/10.3390/foods_2020-07753.

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In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs.

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Saenz-García, Cinthia E., Pilar Castañeda-Serrano, Edmundo M. Mercado Silva, Christine Z. Alvarado, and Gerardo M. Nava. "Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat." Foods 9, no. 2 (2020): 225. http://dx.doi.org/10.3390/foods9020225.

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Poultry meat deterioration is caused by environmental conditions, as well as proliferation of different bacterial groups, and their interactions. It has been proposed that meat spoilage involves two bacterial groups: one group that initiates the deterioration process, known as specific spoilage organisms (SSOs), and the other known as spoilage associated organisms (SAOs) which represents all bacteria groups recovered from meat samples before, during, and after the spoilage process. Numerous studies have characterized the diversity of chicken meat SAOs; nonetheless, the identification of the SS

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Bruhn, Jesper Bartholin, Allan Beck Christensen, Lars Ravn Flodgaard, et al. "Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat." Applied and Environmental Microbiology 70, no. 7 (2004): 4293–302. http://dx.doi.org/10.1128/aem.70.7.4293-4302.2004.

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ABSTRACT Quorum-sensing (QS) signals (N-acyl homoserine lactones [AHLs]) were extracted and detected from five commercially produced vacuum-packed meat samples. Ninety-six AHL-producing bacteria were isolated, and 92 were identified as Enterobacteriaceae. Hafnia alvei was the most commonly identified AHL-producing bacterium. Thin-layer chromatographic profiles of supernatants from six H. alvei isolates and of extracts from spoiling meat revealed that the major AHL species had an Rf value and shape similar to N-3-oxo-hexanoyl homoserine lactone (OHHL). Liquid chromatography-mass spectrometry (M

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Tóth, András J., Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, and Miklós Süth. "Microbial Spoilage of Plant-Based Meat Analogues." Applied Sciences 11, no. 18 (2021): 8309. http://dx.doi.org/10.3390/app11188309.

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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues

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Luong, Ngoc-Du Martin, Louis Coroller, Monique Zagorec, Jeanne-Marie Membré, and Sandrine Guillou. "Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data." Microorganisms 8, no. 8 (2020): 1198. http://dx.doi.org/10.3390/microorganisms8081198.

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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well

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Vidal-Carou, M. C., M. L. Izquierdo-Pulido, M. C. Martín-Morro, and Mariné-Font. "Histamine and tyramine in meat products: Relationship with meat spoilage." Food Chemistry 37, no. 4 (1990): 239–49. http://dx.doi.org/10.1016/0308-8146(90)90104-c.

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Dissertations / Theses on the topic "Meat spoilage"

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Betts, G. D. "Predicting bacterial spoilage of meat products." Thesis, University of Surrey, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.402780.

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Argyri, Anthoula A. "Quantifying meat spoilage with an array of biochemical indicators." Thesis, Cranfield University, 2010. http://dspace.lib.cranfield.ac.uk/handle/1826/5621.

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Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish new rapid methods for the accurate detection of microbial spoilage of meats. In the current thesis, the microbial association of meat was monitored in parallel with the chemical changes, pH measurements and sensory analysis. Several chemical analytical techniques were applied to explore their dynamics on quantifying spoilage indicators and evaluate the shelf life of meat products. The applied analytical methods used were Fourier transform

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Doherty, Alice Majella. "Growth of a number of pathogenic bacteria on modified atmosphere packaged lamb." Thesis, University of Ulster, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339314.

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Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27268.

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Assessment of freshness and quality of meat and fish is a major activity of both food regulatory agencies and the food industry. Various methods are used for measuring fish and meat quality, each with its particular advantages and limitations. However, methods based on monitoring the products of proteolysis have received relatively little attention. The objective of the present study was to identify specific protein and peptide products of proteolysis as indicators of freshness and quality during chilled storage of fresh fish and meat.<br>Samples of meat and fish were subjected to chilled stor

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Blana, Vasiliki A. "Quorum sensing : understanding the role of bacteria in meat spoilage." Thesis, Cranfield University, 2010. http://dspace.lib.cranfield.ac.uk/handle/1826/6778.

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Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers. Despite the fact that quorum sensing regulates numerous bacterial behaviours, very few studies have addressed the role of this phenomenon in foods. The microbial association of beef consists mainly of pseudomonads, Enterobacteriaceae, Brochothrix thermosphacta and lactic acid bacteria as revealed by minced beef samples purchased from retail shops, which fluctuates accordin

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Gauthier, Elisabeth. "Utilization of low molecular weight substrates by psychrotrophic meat spoilage organisms." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59274.

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Four meat spoilage organisms were grown at 4$ sp circ$C for 7 d, in an aqueous extract of meat (Meat Juice Medium), and the levels of various nutrients in the extracts were measured. At an agitation rate of 50 rev$ cdot$min$ sp{-1},$ the four species reached viable counts of 10$ sp8$ Colony Forming Units (CFU)$ cdot$ml$ sp{-1},$ and the order of nutrient utilization was as follows: (1) glucose, (2) gluconate and urea, (3) glycerol, (4) glucose-6-phosphate. Several substrates were still present in the growth medium at the end of the growth period, namely lactate, glucose-6-phosphate and the two

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Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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Moosavi-Nasab, Marzieh. "Identification of low molecular weight compounds produced or utilized by pychrotrophic meat spoilage organisms." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27892.

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Meat Juice Medium (MJM), an aqueous extract of meat, was inoculated with Pseudomonas aeruginosa and incubated for 7 d at 4$ sp circ$C under shaking conditions (100 rev.min$ sp{-1}$). Two predominant compounds produced during spoilage of MJM were detected using HPLC. These compounds with retention times (RT) of 21.48 and 32.04 min were tentatively identified as acetic and butyric acids, respectively. These compounds were also produced when MJM was replaced with Brain Heart Infusion Broth medium. In later experiments, the effect of glucose supplementation on the rate of MJM spoilage was examined

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Wickramasinghe, Nirmani. "Understanding the role of biofilm formation in the predominance of meat spoilage pseudomonads." Thesis, Curtin University, 2020. http://hdl.handle.net/20.500.11937/82845.

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This project assessed how biofilm formation can aid the spoilage pseudomonads to withstand harsh environmental conditions of chilled storage. The cellular arrangements, the matrix composition and the gene expression profile of Pseudomonas fragi and Pseudomonas lundensis were studied. Despite having continued access to nutrients biofilms formed on meat dispersed after population maximum. The matrix protein and carbohydrate contents were significantly higher when biofilms are formed under chilled temperatures. The iron uptake systems were downregulated in mature biofilms on meat.

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Moosavi-Nasab, Marzieh. "Identification of low molecular weight compounds produced or utilized by psychrotrophic meat spoilage organisms." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0024/MQ37151.pdf.

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Books on the topic "Meat spoilage"

1

Gill, C. O. Enumeration and identification of meat spoilage bacteria. Research Branch, Agriculture Canada, 1993.

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2

Schlosser, Darren. A study into factors influencing spoilage in vacuum packed white and dark poultry meat. 1998.

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3

SMITH, A. M. Y. Essential Meat Canning Cookbook: The Complete Systematic Approach to Canning and Preserving Different Types of Meats to Prevent Spoilage and Maintain Taste. Independently Published, 2022.

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4

Government, U. S., Medical Department Center and School (Fort Sam Houston), Department of Defense, and U. S. Army. U. S. Army Medical Correspondence Course: Preservation of Foods - Covering Microbiology, Food Spoilage, Microbial Growth, Chemical and Thermal, Additives, Canning, Meat, and Fruits and Vegetables. Independently Published, 2018.

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Book chapters on the topic "Meat spoilage"

1

Paramithiotis, Spiros, P. N. Skandamis, and George-John E. Nychas. "Insights into Fresh Meat Spoilage." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_3.

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2

Gill, C. O. "The Control of Microbial Spoilage in Fresh Meats." In Advances in Meat Research. Macmillan Education UK, 1986. http://dx.doi.org/10.1007/978-1-349-09145-4_2.

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3

Duffy, Geraldine. "Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_17.

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4

Cerveny, John, Joseph D. Meyer, and Paul A. Hall. "Microbiological Spoilage of Meat and Poultry Products." In Compendium of the Microbiological Spoilage of Foods and Beverages. Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0826-1_3.

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5

Vihavainen, Elina J., and Johanna Björkroth. "Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products." In Handbook of Poultry Science and Technology. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470504475.ch32.

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6

Hoffman, Louw C., and Leon M. T. Dicks. "Preliminary results indicating game meat is more resistant to microbiological spoilage." In Game meat hygiene in focus. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-723-3_11.

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7

Citterio, Carlo V., Chiara Bortolas, Enrico Francione, et al. "8. Food-borne pathogens and microbiological spoilage in different ungulate species hunted in the Eastern Italian Alps." In Trends in game meat hygiene. Wageningen Academic Publishers, 2014. http://dx.doi.org/10.3920/978-90-8686-238-2_8.

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8

Kodogiannis, Vassilis S., Ilias Petrounias, and John Lygouras. "An Intelligent Based Decision Support System for the Detection of Meat Spoilage." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-11310-4_26.

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Kodogiannis, Vassilis S. "A Rapid Detection of Meat Spoilage Using an Electronic Nose and Fuzzy-Wavelet Systems." In Proceedings of SAI Intelligent Systems Conference (IntelliSys) 2016. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56994-9_36.

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10

Jay, James M. "Spoilage of Fresh and Processed Meats, Poultry, and Seafood." In Modern Food Microbiology. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-6480-1_9.

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Conference papers on the topic "Meat spoilage"

1

Vanegas, D. C., C. Gomes, and E. S. McLamore. "Xanthine oxidase biosensor for monitoring meat spoilage." In SPIE Sensing Technology + Applications, edited by Brian M. Cullum and Eric S. McLamore. SPIE, 2014. http://dx.doi.org/10.1117/12.2050489.

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Wu, Binlin, Kevin Dahlberg, Xin Gao, Jason Smith, and Jacob Bailin. "Rapid measurement of meat spoilage using fluorescence spectroscopy." In SPIE BiOS, edited by Daniel L. Farkas, Dan V. Nicolau, and Robert C. Leif. SPIE, 2017. http://dx.doi.org/10.1117/12.2253526.

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3

Nair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of ranci

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Kodogiannis, Vassilis S., and Abeer Alshejari. "An Extended NRBF Model for the Detection of Meat Spoilage." In 2020 IEEE 10th International Conference on Intelligent Systems (IS). IEEE, 2020. http://dx.doi.org/10.1109/is48319.2020.9200181.

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Kodogiannis, Vassilis S., Ilias Petrounias, and Eva Kontogianni. "Identification of meat spoilage by FTIR spectroscopy and neural networks." In 2014 International Joint Conference on Neural Networks (IJCNN). IEEE, 2014. http://dx.doi.org/10.1109/ijcnn.2014.6889395.

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Lav R Khot, Suranjan Panigrahi, Jacob S Glower, Paramita Bhattacharjee, Julie Sherwood, and Catherine Logue. "Temporal Analysis of VOC Profile of Packaged Meat during Spoilage." In ASABE/CSBE North Central Intersectional Meeting. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.24170.

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7

Kodogiannis, Vassilis S., and Abeer Alshejari. "Neuro-fuzzy based identification of meat spoilage using an electronic nose." In 2016 IEEE 8th International Conference on Intelligent Systems (IS). IEEE, 2016. http://dx.doi.org/10.1109/is.2016.7737406.

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Kodogiannis, Vassilis S., and Abeer Alshejari. "An Asymmetric Neuro-Fuzzy Model for the Detection of Meat Spoilage." In 2020 International Joint Conference on Neural Networks (IJCNN). IEEE, 2020. http://dx.doi.org/10.1109/ijcnn48605.2020.9207063.

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Alshejari, Abeer, Vassilis S. Kodogiannis, and Ilias Petrounias. "A rapid detection of meat spoilage using FTIR and neuro-fuzzy systems." In 2015 SAI Intelligent Systems Conference (IntelliSys). IEEE, 2015. http://dx.doi.org/10.1109/intellisys.2015.7361198.

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Peyvasteh, Motahareh, Alexey Popov, Alexander Bykov, and Igor Meglinski. "Assessment of meat freshness and spoilage detection utilizing visible to near-infrared spectroscopy." In Novel Biophotonics Techniques and Applications, edited by Arjen Amelink and Seemantini K. Nadkarni. SPIE, 2019. http://dx.doi.org/10.1117/12.2527194.

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