561 related articles for article (PubMed ID: 30166158)
1. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages.
Bouju-Albert A; Pilet MF; Guillou S
Food Microbiol; 2018 Dec; 76():328-336. PubMed ID: 30166158
[TBL] [Abstract][Full Text] [Related]
2. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
Metaxopoulos J; Mataragas M; Drosinos EH
J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
[TBL] [Abstract][Full Text] [Related]
3. Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
Li X; Li C; Ye H; Wang Z; Wu X; Han Y; Xu B
Food Microbiol; 2019 Feb; 77():26-37. PubMed ID: 30297053
[TBL] [Abstract][Full Text] [Related]
4. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life.
Raimondi S; Nappi MR; Sirangelo TM; Leonardi A; Amaretti A; Ulrici A; Magnani R; Montanari C; Tabanelli G; Gardini F; Rossi M
Int J Food Microbiol; 2018 Sep; 280():78-86. PubMed ID: 29783046
[TBL] [Abstract][Full Text] [Related]
5. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
Geeraerts W; Pothakos V; De Vuyst L; Leroy F
Food Microbiol; 2017 Aug; 65():236-243. PubMed ID: 28400008
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
Paparella A; Mazzarrino G; Chaves-López C; Rossi C; Sacchetti G; Guerrieri O; Serio A
Food Microbiol; 2016 Oct; 59():23-31. PubMed ID: 27375241
[TBL] [Abstract][Full Text] [Related]
9. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
Chenoll E; Macián MC; Elizaquível P; Aznar R
J Appl Microbiol; 2007 Feb; 102(2):498-508. PubMed ID: 17241356
[TBL] [Abstract][Full Text] [Related]
10. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
Chouliara E; Karatapanis A; Savvaidis IN; Kontominas MG
Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
[TBL] [Abstract][Full Text] [Related]
11. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.
Säde E; Penttinen K; Björkroth J; Hultman J
Food Microbiol; 2017 Apr; 62():147-152. PubMed ID: 27889141
[TBL] [Abstract][Full Text] [Related]
12. Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging.
Luong NM; Jeuge S; Coroller L; Feurer C; Desmonts MH; Moriceau N; Anthoine V; Gavignet S; Rapin A; Frémaux B; Robieu E; Zagorec M; Membré JM; Guillou S
Food Res Int; 2020 Nov; 137():109501. PubMed ID: 33233145
[TBL] [Abstract][Full Text] [Related]
13. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
Raimondi S; Luciani R; Sirangelo TM; Amaretti A; Leonardi A; Ulrici A; Foca G; D'Auria G; Moya A; Zuliani V; Seibert TM; Søltoft-Jensen J; Rossi M
Int J Food Microbiol; 2019 Jan; 289():200-208. PubMed ID: 30268907
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.
Casquete R; Fonseca SC; Pinto R; Castro SM; Todorov S; Teixeira P; Vaz-Velho M
Food Sci Technol Int; 2019 Jun; 25(4):327-336. PubMed ID: 30669863
[TBL] [Abstract][Full Text] [Related]
15. The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding.
Cauchie E; Gand M; Kergourlay G; Taminiau B; Delhalle L; Korsak N; Daube G
Int J Food Microbiol; 2017 Apr; 247():70-78. PubMed ID: 27751567
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day.
Susiluoto T; Korkeala H; Björkroth KJ
Int J Food Microbiol; 2003 Jan; 80(1):89-97. PubMed ID: 12430775
[TBL] [Abstract][Full Text] [Related]
18. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.
Nieminen TT; Dalgaard P; Björkroth J
Int J Food Microbiol; 2016 Feb; 218():86-95. PubMed ID: 26623935
[TBL] [Abstract][Full Text] [Related]
19. Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives.
Stoops J; Ruyters S; Busschaert P; Spaepen R; Verreth C; Claes J; Lievens B; Van Campenhout L
Food Microbiol; 2015 Jun; 48():192-9. PubMed ID: 25791008
[TBL] [Abstract][Full Text] [Related]
20. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
Danilović B; Joković N; Petrović L; Veljović K; Tolinački M; Savić D
Meat Sci; 2011 Aug; 88(4):668-74. PubMed ID: 21420794
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]