697 related articles for article (PubMed ID: 21056779)
21. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
Curiel JA; Ruiz-Capillas C; de Las Rivas B; Carrascosa AV; Jiménez-Colmenero F; Muñoz R
Meat Sci; 2011 Jul; 88(3):368-73. PubMed ID: 21316866
[TBL] [Abstract][Full Text] [Related]
22. Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE.
Li MY; Zhou GH; Xu XL; Li CB; Zhu WY
Food Microbiol; 2006 Oct; 23(7):607-11. PubMed ID: 16943058
[TBL] [Abstract][Full Text] [Related]
23. Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C.
Ferrocino I; La Storia A; Torrieri E; Musso SS; Mauriello G; Villani F; Ercolini D
J Food Prot; 2013 Jan; 76(1):52-8. PubMed ID: 23317856
[TBL] [Abstract][Full Text] [Related]
24. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
Jones RJ; Hussein HM; Zagorec M; Brightwell G; Tagg JR
Food Microbiol; 2008 Apr; 25(2):228-34. PubMed ID: 18206764
[TBL] [Abstract][Full Text] [Related]
25. Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat.
Clemens RM; Adam KH; Brightwell G
Lett Appl Microbiol; 2010 Jun; 50(6):591-6. PubMed ID: 20406381
[TBL] [Abstract][Full Text] [Related]
26. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres.
Jääskeläinen E; Hultman J; Parshintsev J; Riekkola ML; Björkroth J
Int J Food Microbiol; 2016 Apr; 223():25-32. PubMed ID: 26874863
[TBL] [Abstract][Full Text] [Related]
27. Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage.
Reid R; Fanning S; Whyte P; Kerry J; Bolton D
Meat Sci; 2017 Mar; 125():46-52. PubMed ID: 27886641
[TBL] [Abstract][Full Text] [Related]
28. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.
Vermeiren L; Devlieghere F; De Graef V; Debevere J
J Appl Microbiol; 2005; 98(1):33-42. PubMed ID: 15610415
[TBL] [Abstract][Full Text] [Related]
29. The microbiology of beef carcasses and primals during chilling and commercial storage.
Reid R; Fanning S; Whyte P; Kerry J; Lindqvist R; Yu Z; Bolton D
Food Microbiol; 2017 Feb; 61():50-57. PubMed ID: 27697169
[TBL] [Abstract][Full Text] [Related]
30. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging.
Mansur AR; Song EJ; Cho YS; Nam YD; Choi YS; Kim DO; Seo DH; Nam TG
Food Microbiol; 2019 Feb; 77():166-172. PubMed ID: 30297047
[TBL] [Abstract][Full Text] [Related]
31. Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film.
Mohsina K; Ratkowsky DA; Bowman JP; Powell S; Kaur M; Tamplin ML
Food Microbiol; 2020 Oct; 91():103515. PubMed ID: 32539954
[TBL] [Abstract][Full Text] [Related]
32. Characterization of the bacterial spoilage flora in marinated pork products.
Schirmer BC; Heir E; Langsrud S
J Appl Microbiol; 2009 Jun; 106(6):2106-16. PubMed ID: 19298510
[TBL] [Abstract][Full Text] [Related]
33. Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics.
Nieminen TT; Koskinen K; Laine P; Hultman J; Säde E; Paulin L; Paloranta A; Johansson P; Björkroth J; Auvinen P
Int J Food Microbiol; 2012 Jul; 157(2):142-9. PubMed ID: 22626965
[TBL] [Abstract][Full Text] [Related]
34. The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways.
Nowak A; Rygala A; Oltuszak-Walczak E; Walczak P
J Sci Food Agric; 2012 Apr; 92(6):1304-10. PubMed ID: 22083437
[TBL] [Abstract][Full Text] [Related]
35. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
36. Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.
Vasilopoulos C; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
Food Microbiol; 2010 Feb; 27(1):77-84. PubMed ID: 19913696
[TBL] [Abstract][Full Text] [Related]
37. Identifying the bacterial community on the surface of Intralox belting in a meat boning room by culture-dependent and culture-independent 16S rDNA sequence analysis.
Brightwell G; Boerema J; Mills J; Mowat E; Pulford D
Int J Food Microbiol; 2006 May; 109(1-2):47-53. PubMed ID: 16488497
[TBL] [Abstract][Full Text] [Related]
38. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
Barrera O; Rodríguez-Calleja JM; Santos JA; Otero A; García-López ML
Int J Food Microbiol; 2007 Apr; 115(2):244-51. PubMed ID: 17292989
[TBL] [Abstract][Full Text] [Related]
39. Microbial changes in vacuum-packed chilled pork during storage.
Zhao F; Zhou G; Ye K; Wang S; Xu X; Li C
Meat Sci; 2015 Feb; 100():145-49. PubMed ID: 25460118
[TBL] [Abstract][Full Text] [Related]
40. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
Diez AM; Urso R; Rantsiou K; Jaime I; Rovira J; Cocolin L
Int J Food Microbiol; 2008 Apr; 123(3):246-53. PubMed ID: 18367280
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]