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Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef
(ELSEVIER SCI LTDOXFORD, 2013-08-02)
This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 degrees C. The ...
Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef
(WILEY-BLACKWELLHOBOKEN, 2012)
This study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, ...
Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef
(WILEY-BLACKWELLHOBOKEN, 2012)
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum-packaged beef and determine their potential to cause blown pack spoilage. These microbial ...
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
(Academic Press Ltd - Elsevier Science Ltd, 2015-04)
High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ...
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
(Elsevier, 2014-10-22)
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%)
were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a
manufactured cured ...
Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
(Sociedade Brasileira de Microbiologia, 2011)
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium ...
Microbiological, Colour and Sensory Properties of Fresh Beef Steaks in Low Carbon Monoxide Concentration
(Wiley-blackwellHobokenEUA, 2010)
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
(2015-04)
High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured ...