Bacterial populations and the volatilome associated to meat spoilage
Microbial spoilage of meat is a complex event to which many different bacterial populations
can contribute depending on the temperature of storage and packaging conditions. The …
can contribute depending on the temperature of storage and packaging conditions. The …
Spoilage microbiota associated to the storage of raw meat in different conditions
The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …
storage. The type of bacteria and their loads depend on the initial meat contamination and …
Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description
Microbiology is important to food safety, production, processing, preservation, and storage.
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …
Meat spoilage during distribution
Meat spoilage during distribution can be considered as an ecological phenomenon that
encompasses the changes of the available substrata (eg, low molecular compounds), during …
encompasses the changes of the available substrata (eg, low molecular compounds), during …
Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air …
AP Bassey, PP Liu, J Chen, HK Bako, EF Boateng… - Food Chemistry, 2024 - Elsevier
Microbial contamination is a crucial problem that is difficult to solve for the meat industry.
Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against …
Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against …
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions
The microbial spoilage of beef was monitored during storage at 5° C under three different
conditions of modified-atmosphere packaging (MAP):(i) air (MAP1),(ii) 60% O2 and 40 …
conditions of modified-atmosphere packaging (MAP):(i) air (MAP1),(ii) 60% O2 and 40 …
Essential oils as natural antimicrobials applied in meat and meat products—A review
Meat and meat products are highly susceptible to the growth of micro-organism and
foodborne pathogens that leads to severe economic loss and health hazards. High …
foodborne pathogens that leads to severe economic loss and health hazards. High …
Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria
MF Iulietto, P Sechi, E Borgogni… - Italian Journal of …, 2015 - Taylor & Francis
The shelf-life of a product is the period of time during which the food retains its qualitative
characteristics. Bacteria associated with meat spoilage produce unattractive odours and …
characteristics. Bacteria associated with meat spoilage produce unattractive odours and …
Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef
J Fang, L Feng, H Lu, J Zhu - Food Research International, 2022 - Elsevier
Pseudomonas lundensis and Brochothrix thermosphacta are key spoilage microorganisms
in aerobically stored chilled meat. The present study aimed to investigate the …
in aerobically stored chilled meat. The present study aimed to investigate the …
Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data
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 …
query, text mining and expert elicitation. From the 258 collected studies, a quantitative …