Rapid detection of minced pork and chicken adulteration in fresh, stored and cooked ground meat
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108002
Abstract: Abstract A common fraudulent practice throughout the supply chain is the partial substitution of meat products with other meat species than the ones claimed. Thus, detection of meat adulteration using rapid, non-invasive methods during production,… read more here.
Keywords: adulteration; ground meat; meat; detection minced ... See more keywords
Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice
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DOI: 10.1155/2020/8886527
Abstract: Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was… read more here.
Keywords: shahpouri orange; ground; sensorial properties; ground meat ... See more keywords
Prevalence and Antimicrobial Resistance of Staphylococcus aureus and Coagulase-Negative Staphylococcus/Mammaliicoccus from Retail Ground Meat: Identification of Broad Genetic Diversity in Fosfomycin Resistance Gene fosB
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DOI: 10.3390/pathogens11040469
Abstract: Staphylococcus is a major bacterial species that contaminates retail meat products. The objective of this study was to clarify the prevalence, antimicrobial resistance and genetic determinants of Staphylococcus/Mammaliicoccus species in retail ground meat in Japan.… read more here.
Keywords: retail ground; staphylococcus; resistance; ground meat ... See more keywords