Bacterial communities of fresh goat meat packaged in modified atmosphere.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2017.01.023
Abstract: The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were… read more here.
Keywords: treatment; goat meat; meat; modified atmosphere ... See more keywords
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2018.08.028
Abstract: The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level… read more here.
Keywords: cooking methods; effect chrysanthemum; goat meat; effect ... See more keywords
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108655
Abstract: During the thermal processing, proteins of Hengshan goat meat undergo structural modifications such as degradation, oxidation and denaturation, ultimately affect the palatability and acceptability. The results of several objective metrics demonstrated that thermal processing exhibited… read more here.
Keywords: thermal processing; meat; tenderness; goat meat ... See more keywords
In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio-composite film on storage stability of goat meat balls.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16135
Abstract: The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio-composite films to increase the storage stability… read more here.
Keywords: clove extract; goat meat; film; bio composite ... See more keywords
Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Safety"
DOI: 10.1111/jfs.12740
Abstract: Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of… read more here.
Keywords: water; goat meat; ozonated electrolyzed; electrolyzed water ... See more keywords
Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193030
Abstract: A total of 11 fresh goat legs were collected at the retail level. Mesophiles, Pseudomonas spp., Enterobacteriaceae, staphylococci, enterococci, Clostridium perfringens, Campylobacter spp., and Listeria monocytogenes counts were determined. Nine samples were free of antibiotic… read more here.
Keywords: goat meat; antimicrobial resistance; resistance; presence ... See more keywords