191 related articles for article (PubMed ID: 27144959)
1. 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]
2. 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]
3. 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]
4. 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]
5. Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life.
Kaur M; Shang H; Tamplin M; Ross T; Bowman JP
Food Microbiol; 2017 Dec; 68():71-80. PubMed ID: 28800828
[TBL] [Abstract][Full Text] [Related]
6. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts.
Gribble A; Mills J; Brightwell G
Meat Sci; 2014 May; 97(1):83-92. PubMed ID: 24548927
[TBL] [Abstract][Full Text] [Related]
7. Influence of unsliced delicatessen meat freshness upon bacterial growth in subsequently prepared vacuum packed slices.
Holley RA; McKellar RC
Int J Food Microbiol; 1996 Apr; 29(2-3):297-309. PubMed ID: 8796430
[TBL] [Abstract][Full Text] [Related]
8. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.
Lorenzo JM; Gómez M
Meat Sci; 2012 Dec; 92(4):610-8. PubMed ID: 22749431
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.
Hyldgaard M; Meyer RL; Peng M; Hibberd AA; Fischer J; Sigmundsson A; Mygind T
Int J Food Microbiol; 2015 Dec; 215():131-42. PubMed ID: 26433458
[TBL] [Abstract][Full Text] [Related]
14. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
Han Y; Jiang Y; Xu X; Sun X; Xu B; Zhou G
Meat Sci; 2011 Aug; 88(4):682-8. PubMed ID: 21459524
[TBL] [Abstract][Full Text] [Related]
15. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
Fregonesi RP; Portes RG; Aguiar AM; Figueira LC; Gonçalves CB; Arthur V; Lima CG; Fernandes AM; Trindade MA
Meat Sci; 2014 Jun; 97(2):151-5. PubMed ID: 24583322
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham.
Samelis J; Kakouri A; Georgiadou KG; Metaxopoulos J
J Appl Microbiol; 1998 Apr; 84(4):649-60. PubMed ID: 9633662
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
Katikou P; Ambrosiadis I; Georgantelis D; Koidis P; Georgakis SA
J Appl Microbiol; 2005; 99(6):1303-13. PubMed ID: 16313402
[TBL] [Abstract][Full Text] [Related]
19. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
Gui M; Binzhao ; Song J; Zhang Z; Hui P; Li P
J Sci Food Agric; 2014 Aug; 94(10):2057-63. PubMed ID: 24318167
[TBL] [Abstract][Full Text] [Related]
20. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Wójciak KM; Karwowska M; Dolatowski ZJ
Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
