A hierarchical Bayesian quantitative microbiological risk assessment model for Salmonella in the sheep meat food chain.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.1016/j.fm.2021.103975
Abstract: Multiple foodborne routes of Salmonella infection have been observed; however, the majority of the literature to date has been dominated by research into the most frequently observed reservoirs, such as chicken, beef, and pork. While… read more here.
Keywords: salmonella; food chain; sheep meat; food ... See more keywords
OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.116
Abstract: The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo… read more here.
Keywords: mass spectrometry; buffalo meat; sheep meat; offgel electrophoresis ... See more keywords
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions.
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2017.11.026
Abstract: The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory… read more here.
Keywords: hedonic perception; meat coppa; meat; sheep meat ... See more keywords
An overview of the natural antimicrobial alternatives for sheep meat preservation.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13004
Abstract: Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For… read more here.
Keywords: natural antimicrobials; sheep meat; natural antimicrobial; antimicrobial alternatives ... See more keywords
Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed
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DOI: 10.3390/foods11020144
Abstract: This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs… read more here.
Keywords: retail packaging; sheep meat; colour water; packaging ... See more keywords
Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules28010165
Abstract: There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on… read more here.
Keywords: quality; sheep meat; black tibetan; pan fried ... See more keywords