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PUBMED FOR HANDHELDS

Journal Abstract Search


176 related items for PubMed ID: 34119107

  • 1. Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages.
    Tsafrakidou P, Sameli N, Bosnea L, Chorianopoulos N, Samelis J.
    Food Microbiol; 2021 Oct; 99():103822. PubMed ID: 34119107
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  • 2. Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS.
    Höll L, Behr J, Vogel RF.
    Food Microbiol; 2016 Dec; 60():84-91. PubMed ID: 27554149
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  • 4. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail.
    Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
    Food Microbiol; 2018 Aug; 73():209-215. PubMed ID: 29526205
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  • 7. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum.
    Vihavainen EJ, Björkroth KJ.
    Int J Food Microbiol; 2007 Nov 01; 119(3):340-5. PubMed ID: 17913272
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  • 10. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
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  • 11. To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period.
    Duthoo E, De Reu K, Leroy F, Weckx S, Heyndrickx M, Rasschaert G.
    BMC Microbiol; 2022 Jan 25; 22(1):34. PubMed ID: 35078415
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  • 13. 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; 25(7):915-21. PubMed ID: 18721682
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  • 15. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
    Antonie Van Leeuwenhoek; 2006 Jan 25; 89(1):9-17. PubMed ID: 16528580
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  • 16. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
    Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2006 Aug 25; 23(5):423-9. PubMed ID: 16943033
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  • 18. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging.
    Heir E, Solberg LE, Jensen MR, Skaret J, Grøvlen MS, Holck AL.
    Int J Food Microbiol; 2022 Feb 02; 362():109498. PubMed ID: 34896912
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  • 19. Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat.
    Hauschild P, Vogel RF, Hilgarth M.
    Int J Food Microbiol; 2021 Aug 02; 351():109264. PubMed ID: 34098468
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