Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7785
Abstract: BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a… read more here.
Keywords: spoilage organisms; specific spoilage; vacuum packed; packed ham ... See more keywords
Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat
Sign Up to like & getrecommendations! Published in 2021 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.03143-20
Abstract: The findings of this study show that PAA solutions applied at low concentrations under commercial settings positively modulated the meat microbiota. It did not have bactericidal effects for beef subprimals with very low microbial loads.… read more here.
Keywords: paa; vacuum packed; storage; meat ... See more keywords
Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11131850
Abstract: The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times… read more here.
Keywords: quality attributes; quality; vacuum packed; meat ... See more keywords
Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12081695
Abstract: It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect… read more here.
Keywords: temperature deviation; microbiota; temperature; vacuum packed ... See more keywords
Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-17-474
Abstract: Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches… read more here.
Keywords: spoilage; vacuum packed; zeylanicum; lab ... See more keywords