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Your search keyword '"spoilage"' showing total 31 results

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31 results on '"spoilage"'

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1. Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination.

2. Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham.

3. Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times.

4. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.

5. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.

6. The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest (Connochaetes gnou) meat.

7. Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage

8. Long-term red meat preservation using chilled and frozen storage combinations: A review.

9. Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage.

10. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.

11. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review.

12. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef.

13. The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.

14. Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.

15. Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS.

16. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

17. Identification of chemical markers for the sensory shelf-life of saveloy

18. Identification of lactic acid bacteria involved in the spoilage of pasteurized “foie gras” products

19. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

20. Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

21. Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage

22. Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

23. Effect of packaging conditions on shelf-life of ostrich steaks

24. Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis

25. Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

26. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

27. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.

28. Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs.

29. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging.

30. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal

31. Monitoring of bacterial contamination on chicken meat surface using a novel narrowband spectral index derived from hyperspectral imagery data.

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