Log in

Relevant bibliographies by topics / Meat spoilage / Journal articles

To see the other types of publications on this topic, follow the link: Meat spoilage.

Journal articles on the topic 'Meat spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Meat spoilage.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

VENKITANARAYANAN, K. S., M. I. KHAN, C. FAUSTMAN, and B. W. BERRY. "Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction." Journal of Food Protection 59, no. 8 (1996): 845–48. http://dx.doi.org/10.4315/0362-028x-59.8.845.

Full text

Abstract:

The growth of spoilage bacteria results in a shorter shelf life of meat, causing economic losses to the meat industry. Based on 23S rDNA sequence data of Pseudomonas aeruginosa, two primers designated as PF (23 bases) and PR (20 bases) were synthesized for use in the polymerase chain reaction. A unique 207-base-pair DNA product from nine different bacteria typically associated with meat spoilage was amplified by the primers. Dot blot analysis with the internal DNA probe specific for the amplified products confirmed that the amplified DNA sequence is specific for the spoilage bacteria studied.

APA, Harvard, Vancouver, ISO, and other styles

12

Daszczuk, Alicja, Yonathan Dessalegne, Ismaêl Drenth, et al. "Bacillus subtilisBiosensor Engineered To Assess Meat Spoilage." ACS Synthetic Biology 3, no. 12 (2014): 999–1002. http://dx.doi.org/10.1021/sb5000252.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Wu, Binlin, Kevin Dahlberg, Xin Gao, Jason Smith, and Jacob Bailin. "A Rapid Method Based on Fluorescence Spectroscopy for Meat Spoilage Detection." International Journal of High Speed Electronics and Systems 27, no. 03n04 (2018): 1840025. http://dx.doi.org/10.1142/s0129156418400256.

Full text

Abstract:

Food spoilage is mainly caused by microorganisms, such as bacteria. In this study, we measure the autofluorescence in meat samples longitudinally over a week in an attempt to develop a method to rapidly detect meat spoilage using fluorescence spectroscopy. Meat food is a biological tissue, which contains intrinsic fluorophores, such as tryptophan, collagen, nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide (FAD) etc. As meat spoils, it undergoes various morphological and chemical changes. The concentrations of the native fluorophores present in a sample may change. In pa

APA, Harvard, Vancouver, ISO, and other styles

14

Sánchez-Ortega, Irais, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, and Carlos Regalado. "Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation." Scientific World Journal 2014 (2014): 1–18. http://dx.doi.org/10.1155/2014/248935.

Full text

Abstract:

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years re

APA, Harvard, Vancouver, ISO, and other styles

15

Osaili, Tareq M., Fayeza Hasan, Anas A. Al-Nabulsi, et al. "Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage." Foods 10, no. 12 (2021): 2980. http://dx.doi.org/10.3390/foods10122980.

Full text

Abstract:

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinate

APA, Harvard, Vancouver, ISO, and other styles

16

Pilevar, Zahra, Khadijeh Abhari, Hasan Tahmasebi, et al. "Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges." Acta Scientiarum. Animal Sciences 44 (May 10, 2022): e55262. http://dx.doi.org/10.4025/actascianimsci.v44i1.55262.

Full text

Abstract:

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer’s trend towards natural mildly processed products with extended shelf life necessitates the ide

APA, Harvard, Vancouver, ISO, and other styles

17

Rahman, Ubaid ur, Amna Sahar, Imran Pasha, Sajjad ur Rahman, and Anum Ishaq. "Assessing the capability of Fourier transform infrared spectroscopy in tandem with chemometric analysis for predicting poultry meat spoilage." PeerJ 6 (August 6, 2018): e5376. http://dx.doi.org/10.7717/peerj.5376.

Full text

Abstract:

Background Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage of meat-based products. Consequently, the present work was aimed to demonstrate the competence of Fourier transform infrared spectroscopy (FTIR) to detect spoilage in chicken fillets stored under aerobic refrigerated conditions. Methods This study w

APA, Harvard, Vancouver, ISO, and other styles

18

Wambui, Joseph, and Roger Stephan. "Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat." Microorganisms 7, no. 5 (2019): 142. http://dx.doi.org/10.3390/microorganisms7050142.

Full text

Abstract:

Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, an

APA, Harvard, Vancouver, ISO, and other styles

19

Wong, J. X., S. Ramli, and Son R. "A review: characteristics and prevalence of psychrotolerant food spoilage bacteria in chill-stored meat, milk and fish." Food Research 7, no. 1 (2023): 23–32. http://dx.doi.org/10.26656/fr.2017.7(1).694.

Full text

Abstract:

As the human population increases globally, the demands for getting high-quality and nutritious food content are also getting higher. However, the emergence of food spoilage microorganisms is remained challenging to fulfil society’s demands in the current food industry. Food spoilage microbes can be introduced into any point across the farm-to-fork supply chain to cause notable degradation in contaminated food, therefore making it unsuitable for human consumption. The majority of food spoilage microbes will not cause serious illness even when consumers have accidentally ingested the contaminat

APA, Harvard, Vancouver, ISO, and other styles

20

Bruce, Jennifer, Carissa Ouellette, and Ken Bosnick. "Zinc Oxide Sensing Devices for Meat Spoilage Detection." ECS Meeting Abstracts MA2020-01, no. 28 (2020): 2136. http://dx.doi.org/10.1149/ma2020-01282136mtgabs.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Vihavainen, Elina J., and K. Johanna Björkroth. "Diversity of Leuconostoc gasicomitatum associated with meat spoilage." International Journal of Food Microbiology 136, no. 1 (2009): 32–36. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.09.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

GUERRERO-LEGARRETA, ISABEL, and ANA MARIA CHAVEZ-GALLARDO. "DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS." Journal of Muscle Foods 2, no. 4 (1991): 263–78. http://dx.doi.org/10.1111/j.1745-4573.1991.tb00459.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Pu, Yang, Wubao Wang, and Robert R. Alfano. "Optical Detection of Meat Spoilage Using Fluorescence Spectroscopy with Selective Excitation Wavelength." Applied Spectroscopy 67, no. 2 (2013): 210–13. http://dx.doi.org/10.1366/12-06653.

Full text

Abstract:

The native fluorescence (FL) spectra of muscle foods (meat) stored at 4 °C (refrigerated) and 25 °C (at room temperature) were measured with the selected excitation wavelength of 340 nm as a function of storage time to detect the meat spoilage status. The contributions of the principal biochemical components to the FL spectra were extracted using Multivariate Curve Resolution with Alternating Least-Squares (MCR-ALS). The change of the reduced nicotinamide adenine dinucleotide (NADH) content was found from the measured FL spectra and the MCR-ALS analysis, which reflects the microbial spoilage o

APA, Harvard, Vancouver, ISO, and other styles

24

Ojeda-Piedra, Sergio A., María L. Zambrano-Zaragoza, Ricardo M. González-Reza, Claudia I. García-Betanzos, Samantha A. Real-Sandoval, and David Quintanar-Guerrero. "Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage." Molecules 27, no. 23 (2022): 8187. http://dx.doi.org/10.3390/molecules27238187.

Full text

Abstract:

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different method

APA, Harvard, Vancouver, ISO, and other styles

25

LEE, MOOHA, JOSEPH G. SEBRANEK, DENNIS G. OLSON, and JAMES S. DICKSON. "Irradiation and Packaging of Fresh Meat and Poultry." Journal of Food Protection 59, no. 1 (1996): 62–72. http://dx.doi.org/10.4315/0362-028x-59.1.62.

Full text

Abstract:

Extensive research on the irradiation of fresh meat and poultry has been carried out during the past 40 years; yet there is a need for consideration of combined use with other technologies such as modified atmosphere (MA) packaging. Some of the past work has focused on spoilage microorganisms and pathogens, whereas other reports emphasize the sensory quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary depending upon the kind of meat and poultry and the atmosphere composition in the package. Irradiation may result in o

APA, Harvard, Vancouver, ISO, and other styles

26

Juszczuk-Kubiak, Edyta, Agnieszka Dekowska, Barbara Sokołowska, Marzena Połaska, and Krzysztof Lendzion. "Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach." Processes 9, no. 5 (2021): 803. http://dx.doi.org/10.3390/pr9050803.

Full text

Abstract:

Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most pr

APA, Harvard, Vancouver, ISO, and other styles

27

Thames, Hudson T., Courtney A. Fancher, Mary G. Colvin, et al. "Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid." Animals 12, no. 11 (2022): 1439. http://dx.doi.org/10.3390/ani12111439.

Full text

Abstract:

In poultry processing, spoilage microbes are persistent microorganisms, which affect the quality of broiler meat. Peracetic acid (PAA) is the most common antimicrobial used by commercial processing plants, which can reduce the prevalence of these microbes. The goal of this study was to determine the concentrations of aerobic bacteria, coliforms, lactic acid bacteria, and Pseudomonas on broiler meat in processing plants that use peracetic acid in various concentrations as the primary antimicrobial. Samples were collected from three processing plants at five processing steps: post-pick (defeathe

APA, Harvard, Vancouver, ISO, and other styles

28

Magnaghi, Lisa Rita, Federica Capone, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli, and Raffaela Biesuz. "Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods." Foods 9, no. 5 (2020): 684. http://dx.doi.org/10.3390/foods9050684.

Full text

Abstract:

Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (

APA, Harvard, Vancouver, ISO, and other styles

29

Fougy, Lysiane, Marie-Hélène Desmonts, Gwendoline Coeuret, et al. "Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity." Applied and Environmental Microbiology 82, no. 13 (2016): 3928–39. http://dx.doi.org/10.1128/aem.00323-16.

Full text

Abstract:

ABSTRACTRaw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sul

APA, Harvard, Vancouver, ISO, and other styles

30

Koutsoumanis, K., A. Stamatiou, P. Skandamis, and G. J. E. Nychas. "Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions." Applied and Environmental Microbiology 72, no. 1 (2006): 124–34. http://dx.doi.org/10.1128/aem.72.1.124-134.2006.

Full text

Abstract:

ABSTRACT The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20°C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial association (e.g., lactic acid bacteria and Enterobacteriaceae) remained at lower levels. The results from microbiological and sensory analysis showed that changes in pseudomonad populations followed closel

APA, Harvard, Vancouver, ISO, and other styles

31

Mutwakil. "Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review." American Journal of Agricultural and Biological Sciences 6, no. 4 (2011): 486–510. http://dx.doi.org/10.3844/ajabssp.2011.486.510.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

OUATTARA, BLAISE, RONALD E. SIMARD, RICHARD A. HOLLEY, GABRIEL J. P. PIETTE, and ANDRÉ BÉGIN. "Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria." Journal of Food Protection 60, no. 3 (1997): 246–53. http://dx.doi.org/10.4315/0362-028x-60.3.246.

Full text

Abstract:

The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growt

APA, Harvard, Vancouver, ISO, and other styles

33

Casaburi, Annalisa, Paola Piombino, George-John Nychas, Francesco Villani, and Danilo Ercolini. "Bacterial populations and the volatilome associated to meat spoilage." Food Microbiology 45 (February 2015): 83–102. http://dx.doi.org/10.1016/j.fm.2014.02.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Dissing, Bjørn Skovlund, Olga S. Papadopoulou, Chrysoula Tassou, et al. "Using Multispectral Imaging for Spoilage Detection of Pork Meat." Food and Bioprocess Technology 6, no. 9 (2012): 2268–79. http://dx.doi.org/10.1007/s11947-012-0886-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

RODRÍGUEZ-CALLEJA, JOSÉ M., MARGARET F. PATTERSON, ISABEL GARCÍA-LÓPEZ, JESÚS A. SANTOS, ANDRÉS OTERO, and MARÍA-LUISA GARCÍA-LÓPEZ. "Incidence, Radioresistance, and Behavior of Psychrobacter spp. in Rabbit Meat." Journal of Food Protection 68, no. 3 (2005): 538–43. http://dx.doi.org/10.4315/0362-028x-68.3.538.

Full text

Abstract:

The relative incidence of Psychrobacter spp. in rabbit meat, the radioresistance of these bacteria, and the growth of nonirradiated and irradiated psychrobacter isolates, alone and in coculture, during chilled storage of inoculated sterile rabbit meat was investigated. Psychrobacter spp. accounted for 4.2% of the storage psychrotrophic flora of 30 rabbit carcasses. The radiation D10-values of 10 Psychrobacter isolates, irradiated at 4°C in minced rabbit meat, ranged from 0.8 to 2.0 kGy, with significant (P &lt; 0.05) differences among strains. Over 12 days of storage at 4°C, pure cultures

APA, Harvard, Vancouver, ISO, and other styles

36

KATOR, HOWARD, and ROBERT A. FISHER. "Bacterial Spoilage of Processed Sea Scallop (Placopecten magellanicus) Meats." Journal of Food Protection 58, no. 12 (1995): 1351–56. http://dx.doi.org/10.4315/0362-028x-58.12.1351.

Full text

Abstract:

During extended summer trips (16 days), mid-Atlantic sea scallop (Placopecten magellanicus) meats hand-shucked at sea and stowed on ice in linen bags become unmarketable because of a spoilage process called “yellowing.” Studies were performed to evaluate spoilage of shucked scallop meats by psychrotrophic bacteria under conditions of simulated and actual commercial stowage, and to examine the effects of various prestowage washes and bag materials on this process. A scallop medium and enumeration method based on measuring bacterial populations at the bag/meat interface were developed for this p

APA, Harvard, Vancouver, ISO, and other styles

37

BjÃ¯Â¿Â½rkroth, K. Johanna, Rolf Geisen, Ulrich Schillinger, et al. "Characterization of Leuconostoc gasicomitatum sp. nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips Packaged under Modified-Atmosphere Conditions." Applied and Environmental Microbiology 66, no. 9 (2000): 3764–72. http://dx.doi.org/10.1128/aem.66.9.3764-3772.2000.

Full text

Abstract:

ABSTRACT Lactic acid bacteria (LAB) associated with gaseous spoilage of modified-atmosphere-packaged, raw, tomato-marinated broiler meat strips were identified on the basis of a restriction fragment length polymorphism (RFLP) (ribotyping) database containing DNAs coding for 16S and 23S rRNAs (rDNAs). A mixed LAB population dominated by aLeuconostoc species resembling Leuconostoc gelidum caused the spoilage of the product. Lactobacillus sakei, Lactobacillus curvatus, and a gram-positive rod phenotypically similar to heterofermentativeLactobacillus species were the other main organisms detected.

APA, Harvard, Vancouver, ISO, and other styles

38

Nicomrat, Duongruitai, and Siriphatr Chamutpong. "A High Potential in Activating Beneficial Indigenous Microbes Involving in the Meat Fermentation Process." Applied Mechanics and Materials 879 (March 2018): 89–94. http://dx.doi.org/10.4028/www.scientific.net/amm.879.89.

Full text

Abstract:

It has been long known for the beneficial activity of meat LAB starters in prevention of the growth of spoilage bacteria. However, the bacteria can also produce favorable conditions for the growth of other beneficial microorganisms as well as eliminate the risk of bacterial growth and prevent meat spoilage. In this study, the LAB starters after isolated from commercial fermented pork were inoculated into the meat in the traditional meat fermentation process. It showed that the bacteria could be lowering pH of the fermentation to 5.2. The results revealed that LAB starters could inhibit pathoge

APA, Harvard, Vancouver, ISO, and other styles

39

Shao, Liangting, Shanshan Chen, Zhenzhen Ning, Xinglian Xu, and Huhu Wang. "Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida." Food Chemistry 410 (June 2023): 135457. http://dx.doi.org/10.1016/j.foodchem.2023.135457.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Arief, Dede Zaenal, and Hervelly Velly. "IDENTIFICATION AND INHIBITION OF BIOACTIVE COMPOUNDS FROM NUTMEG ( Myristica fragrans Houtt ) AND THE APPLICATION AS ANTIBACTERIAL AGENT." Pasundan Food Technology Journal 4, no. 3 (2018): 191. http://dx.doi.org/10.23969/pftj.v4i3.647.

Full text

Abstract:

The purpose of this research is to determine the most effective of nutmeg meat products to inhibit the specific spoilage bacteria based on inhibitory zone and determine the power of antibacterial compounds in nutmeg meat to inhibit and kill specific spoilage bacteria based on the number of growth of spoilage bacteria. This research consists of two stages: The purpose of first stage is to determine the most effective of nutmeg meat products as an antimicrobial agent to inhibit gram-positive and gram-negative bacteria with inhibition test response. The second stage of the main research continued

APA, Harvard, Vancouver, ISO, and other styles

41

BOEREMA, J. A., D. M. BRODA, N. PENNEY, and G. BRIGHTWELL. "Influence of Peroxyacetic Acid–Based Carcass Rinse on the Onset of “Blown Pack” Spoilage in Artificially Inoculated Vacuum-Packed Chilled Beef." Journal of Food Protection 70, no. 6 (2007): 1434–39. http://dx.doi.org/10.4315/0362-028x-70.6.1434.

Full text

Abstract:

“Blown pack” spoilage is an increasingly reported spoilage condition of vacuum-packed chilled meats. This spoilage condition is primarily caused by a psychrophilic obligately anaerobic microorganism, Clostridium estertheticum. The present study investigated whether peroxyacetic acid (POAA)–based carcass rinse can delay the onset of gas production in chilled vacuum-packed beef artificially inoculated with C. estertheticum spores. The variables studied were (i) two prepackaging meat rinses (water and POAA-based rinse); (ii) three levels of C. estertheticum spores (0, 4, and 40 spores per cm2); a

APA, Harvard, Vancouver, ISO, and other styles

42

Haddi, Z., N. El Barbri, K. Tahri, et al. "Instrumental assessment of red meat origins and their storage time using electronic sensing systems." Analytical Methods 7, no. 12 (2015): 5193–203. http://dx.doi.org/10.1039/c5ay00572h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

LUNDSTRÖM, HANNA-SAARA, and JOHANNA BJÖRKROTH. "Lactic Acid Bacteria in Marinades Used for Modified Atmosphere Packaged Broiler Chicken Meat Products." Journal of Food Protection 70, no. 3 (2007): 766–70. http://dx.doi.org/10.4315/0362-028x-70.3.766.

Full text

Abstract:

Lactic acid bacteria (LAB) in some marinades commonly used in Finland for modified atmosphere packaged poultry meat products were enumerated and identified to determine whether the marinades contained LAB species that cause meat spoilage. The concentrations of LAB in 51 marinade samples ranged from less than 100 to 8.0 × 105 CFU/ml. Seventeen of the samples produced LAB growth only after enrichment, and in five samples no growth was detected either by direct culturing or enrichment. Eighty-eight randomly selected isolates, 51 from the enumerated plates and 37 from enriched samples, were identi

APA, Harvard, Vancouver, ISO, and other styles

44

Björkroth, K. J., P. Vandamme, and H. J. Korkeala. "Identification and Characterization ofLeuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham." Applied and Environmental Microbiology 64, no. 9 (1998): 3313–19. http://dx.doi.org/10.1128/aem.64.9.3313-3319.1998.

Full text

Abstract:

ABSTRACT Leuconostoc carnosum was shown to be the specific spoilage organism in vacuum-packaged, sliced, cooked ham showing spoilage during 3 weeks of shelf life. Identification of the specific spoilage organism was done by use of phenotypic data andClaI, EcoRI, and HindIII reference strain ribopatterns. One hundred L. carnosum isolates associated with the production and spoilage of the ham were further characterized by pulsed-field gel electrophoresis (PFGE), together with some meat-associated Leuconostoc species: L. citreum, L. gelidum, L. mesenteroides subsp. dextranicum, and L. mesenteroid

APA, Harvard, Vancouver, ISO, and other styles

45

Abo Dena, Ahmed S., Shaimaa A. Khalid, Ahmed F. Ghanem, Ahmed Ibrahim Shehata, and Ibrahim M. El-Sherbiny. "User-friendly lab-on-paper optical sensor for the rapid detection of bacterial spoilage in packaged meat products." RSC Advances 11, no. 56 (2021): 35165–73. http://dx.doi.org/10.1039/d1ra06321a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

BAUTISTA, DERRICK A., RONALD B. PEGG, and PHYLLIS J. SHAND. "Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product." Journal of Food Protection 63, no. 1 (2000): 71–77. http://dx.doi.org/10.4315/0362-028x-63.1.71.

Full text

Abstract:

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these che

APA, Harvard, Vancouver, ISO, and other styles

47

BJÖRKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping." Journal of Food Protection 59, no. 4 (1996): 398–401. http://dx.doi.org/10.4315/0362-028x-59.4.398.

Full text

Abstract:

Contamination of sliced cooked meat products with a Lactobacillus sake starter strain was suspected to cause spoilage in the products before the end of the expected shelf life. The cooked products were sliced and vacuum packaged in the room in which a fermented product was handled. Since L. sake strains are known to be a dominant part of spoilage microflora associated with vacuum-packaged meat products, a contamination study was performed. One hundred and eighteen strains were isolated from six spoiled vacuum-packaged meat products and from the surfaces of the packaging room and adjacent refri

APA, Harvard, Vancouver, ISO, and other styles

48

McMULLEN, LYNN M., and MICHAEL E. STILES. "Potential for Use of Bacteriocin-Producing Lactic Acid Bacteria in the Preservation of Meats." Journal of Food Protection 59, no. 13 (1996): 64–71. http://dx.doi.org/10.4315/0362-028x-59.13.64.

Full text

Abstract:

ABSTRACT Bacterial spoilage and safety are major concerns in the marketing of raw and processed meats. When meat is packaged under modified atmosphere with elevated levels of carbon dioxide (including vacuum packaging), the prevailing microflora of meat is changed from aerobic, putrefactive bacteria to lactic acid bacteria. Some “new generation” convenience foods rely almost entirely on refrigeration for assurance of safety against growth of pathogenic bacteria. With the emergence of cold-tolerant foodborne pathogens it is desirable to increase the “hurdles” to pathogen growth. Lactic acid bac

APA, Harvard, Vancouver, ISO, and other styles

49

Pei, Xueyu, Jiaxi Hu, Hongjie Song, Lichun Zhang, and Yi Lv. "Ratiometric Cataluminescence Sensor of Amine Vapors for Discriminating Meat Spoilage." Analytical Chemistry 93, no. 17 (2021): 6692–97. http://dx.doi.org/10.1021/acs.analchem.1c00034.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

KALINOWSKI, ROBIN M., and R. BRUCE TOMPKIN. "Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products." Journal of Food Protection 62, no. 7 (1999): 766–72. http://dx.doi.org/10.4315/0362-028x-62.7.766.

Full text

Abstract:

Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4°C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by tem

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!