Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2018.07.004
Abstract: Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total… read more here.
Keywords: chicken products; antimicrobial resistance; fresh chicken; campylobacter ... See more keywords
Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.03.023
Abstract: Abstract Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA),… read more here.
Keywords: vnir hyperspectral; chicken breast; fresh chicken; hyperspectral imaging ... See more keywords
Quantitative detection and genetic characterization of thermotolerant Campylobacter spp. in fresh chicken meats at retail in Japan
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1014212
Abstract: Campylobacter jejuni and C. coli are one of the leading causes of gastrointestinal illnesses, and which are considered to be transmitted to humans mainly from chicken meats. Considering the less availability of quantitative contamination data… read more here.
Keywords: fresh chicken; chicken; campylobacter; chicken meats ... See more keywords
Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets
Sign Up to like & getrecommendations! Published in 2018 at "Applied Sciences"
DOI: 10.3390/app8030343
Abstract: The aim here was to explore the potential of visible and near-infrared (Vis/NIR) hyperspectral imaging (400–1000 nm) to classify fresh chicken breast fillets into different water-holding capacity (WHC) groups. Initially, the extracted spectra and image… read more here.
Keywords: textural data; fresh chicken; breast fillets; chicken breast ... See more keywords