The spoilage conditions that develop depend on intrinsic qualities of the fresh or processed meat, such as the substrates provided for bacterial growth and the pH and water activity of the meat; and extrinsic factors such as the atmosphere around the meat and the storage temperature. The article...
has been widely found in a variety of aquatic environments and can infect fish, shrimps, crabs, and other aquatic animals, even possibly causing human diseases resulting from infections by consumingA. hydrophila-contaminated animals1,2,3,4,5. Motile aeromonad septicaemia (MAS) in different ...
However, because of the rapid growth of modern intensively farmed poultry, the complexity of factors affecting the production and processing of poultry meat makes it difficult to ensure the production of high-quality poultry meat for the market2. The influence of economic development and increased ...
Factors affecting poultry carcass and meat properties and their effects on quality products Tensions between the properties that constitute quality and stakeholders Conclusions Ethics approval Data and model availability statement Author ORCIDs Author contribution Declaration of interest Acknowledgements Financial ...
Environmental Factors Affecting Yeasts Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogur...
garvieae, causing hemorrhagic septicaemia and meningoencephalitis, is one of the most serious diseases affecting several marine and fresh water fish species [23]. With regard to this, our work shows that putative bacteriocinogenic LAB active against this relevant fish pathogen are common amongst ...
(1983) The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts tn coleslaw. J. Appl. Bactenol. 55.57-63.Brocklehurst, TF, White, CA, Dennis, C (1983) The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw. Journal of ...
(1983) The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts tn coleslaw. J. Appl. Bactenol. 55.57-63.Brocklehurst, T.F., White, C.A., Dennis, C., 1983. The microflora of stored coleslaw and factors affecting the growth of spoilage yeasts in coleslaw. J...
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(1992) Factors affecting the suscep- tibility of meatborne pathogens and spoilage bacteria to organic acids. Food Res Int 25, 355-364.Greer GG and Dilts BD, Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids. Food Res Int 25:355-364 (1992)....