522 related articles for article (PubMed ID: 25460118)
1. 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]
2. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
Mills J; Donnison A; Brightwell G
Meat Sci; 2014 Sep; 98(1):71-80. PubMed ID: 24875594
[TBL] [Abstract][Full Text] [Related]
3. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.
Holley RA; Peirson MD; Lam J; Tan KB
Int J Food Microbiol; 2004 Dec; 97(1):53-62. PubMed ID: 15527918
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.
Brenesselová M; Koréneková B; Mačanga J; Marcinčák S; Jevinová P; Pipová M; Turek P
Meat Sci; 2015 Mar; 101():42-7. PubMed ID: 25462381
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
Pennacchia C; Ercolini D; Villani F
Food Microbiol; 2011 Feb; 28(1):84-93. PubMed ID: 21056779
[TBL] [Abstract][Full Text] [Related]
8. Effect of a gelatin coating on the shelf life of fresh meat.
Antoniewski MN; Barringer SA; Knipe CL; Zerby HN
J Food Sci; 2007 Aug; 72(6):E382-7. PubMed ID: 17995684
[TBL] [Abstract][Full Text] [Related]
9. Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia.
Adam KH; Flint SH; Brightwell G
Meat Sci; 2013 Feb; 93(2):310-5. PubMed ID: 23040518
[TBL] [Abstract][Full Text] [Related]
10. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.
Díaz P; Garrido MD; Bañón S
Meat Sci; 2010 Mar; 84(3):538-44. PubMed ID: 20374821
[TBL] [Abstract][Full Text] [Related]
11. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
Knox BL; van Laack RL; Davidson PM
J Food Sci; 2008 Apr; 73(3):M104-10. PubMed ID: 18387112
[TBL] [Abstract][Full Text] [Related]
12. Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies.
Piotrowska-Cyplik A; Myszka K; Czarny J; Ratajczak K; Kowalski R; Biegańska-Marecik R; Staninska-Pięta J; Nowak J; Cyplik P
J Sci Food Agric; 2017 Jan; 97(2):659-668. PubMed ID: 27144959
[TBL] [Abstract][Full Text] [Related]
13. Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C-8 °C.
Peck MW; Webb MD; Goodburn KE
Food Microbiol; 2020 Oct; 91():103544. PubMed ID: 32539958
[TBL] [Abstract][Full Text] [Related]
14. Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect.
Ali M
Acta Sci Pol Technol Aliment; 2012; 11(1):37-43. PubMed ID: 22230973
[TBL] [Abstract][Full Text] [Related]
15. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
Lavieri N; Williams SK
Meat Sci; 2014 Aug; 97(4):534-41. PubMed ID: 24769874
[TBL] [Abstract][Full Text] [Related]
16. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.
Adams KR; Niebuhr SE; Dickson JS
Meat Sci; 2015 Dec; 110():1-8. PubMed ID: 26143235
[TBL] [Abstract][Full Text] [Related]
17. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.
Vaikousi H; Biliaderis CG; Koutsoumanis KP
Int J Food Microbiol; 2009 Aug; 133(3):272-8. PubMed ID: 19564058
[TBL] [Abstract][Full Text] [Related]
18. Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef.
Michalczyk M; Macura R; Tesarowicz I; Banaś J
Meat Sci; 2012 Mar; 90(3):842-50. PubMed ID: 22153611
[TBL] [Abstract][Full Text] [Related]
19. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
Mejlholm O; Kjeldgaard J; Modberg A; Vest MB; Bøknaes N; Koort J; Björkroth J; Dalgaard P
Int J Food Microbiol; 2008 Jun; 124(3):250-9. PubMed ID: 18456355
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
