Spoilage of meat products occurs generally in three types: sliminess, souring, and greening. Biogenic amines are formed by decarboxylation of amino acids during manufacturing and storage periods of sausage through the action of substrate-specific enzymes produced by microorganisms: Bacillaceae , ...
The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of...
Microbiology of Meat and Poultry Chapters are: The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products, by M. L. Garcia-Lopez and others (... RJ Board,AR Davies 被引量: 220发表: 1998年 Use of microbial antagonism to reduce pathogen levels on...
Nitrates and nitrites have been traditionally added to meat products for various purposes such asinhibiting spoilage and potentially pathogenic microorgani... B Villegas,M Lorente,R Sanjuan,... 被引量: 0发表: 0年 Lactic acid bacteria of meat and meat products When the growth of aerobic spoilage...
and Hall P.A. (2009): Microbiological spoilage of meat and poultry products in: compendium of the microbiological spoilage of foods and beverages. Food Microbiology and Food Safety, W.H. Sperber and M.P. Doyle (Eds.). Springer Science and Business Media, NY, pp. 69-868....
(1984). Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. London, Elsevier Applied Science, Publishers. Google Scholar Dempster, J.F. (1985). Radiation preservation of meat and meat products: a review. Meat Science, 12, 61–89. Article CAS Google Scholar Dixon, ...
The microorganisms cause the most widespread spoilage of meat and meat products, especially bacteria. So this paper focuses on the variety,characteristics and several bacteria of food spoilage.关键词: bacteria meat products spoilage 被引量: 7 ...
The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef ...
阅读理解 In order to help discover spoilage(变质) and reduce food waste for supermarkets and consumers, researchers have developed new low-cost, smart phone-linked, eco-friendly spoilage sensors for meat and fish packaging.One in three UK consumers throw away food just because it reaches the use...
A clean label mold inhibitor that can help delay or prevent mold growth in flour tortillas, baked goods, sauces, and dressings. This new clean label solution is a blend of buffered vinegar and botanical extract. An antimicrobial designed to protect ready-to-eat, fresh or frozen, meat and pou...