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Selección de un Modelo Primario para Describir la Curva de Crecimiento de Bacterias Lácticas y Brochothrix thermosphacta sobre Emulsiones Cárnicas Cocidas
(Centro de Información Tecnológica, 2007)
Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions
(Academic Press Ltd - Elsevier Science Ltd, 2005-12)
The effect of gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions stored at 0, 8 and 15°C was investigated. The estimated parameters from Gompertz ...
Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins
(Wiley Blackwell Publishing, Inc, 2006-08)
Aims: To evaluate the inhibition effectiveness of Lactobacillus curvatus CRL705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta ...
Influence of Capsicum chinense oleoresin on the shelf life of vacuum-packed beef stored under refrigerationInfluencia de la oleorresina de Capsicum chinense en la vida útil de la carne de res empacada al vacío y almacenada en refrigeración
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2022)
Efecto de la fermentación láctica sobre las propiedades funcionales de las proteínas cárnicas
(Universidad Autónoma Metropolitana Unidad Iztapalapa, 2002-10)
El objetivo de esta tesis fue estudiar las modificaciones en la carne bovina sujeta a tratamientos ácidos para extender la vida útil y la funcionalidad de las proteínas miofibrilares de carne roja sujeta a estos tratamientos ...
Caracterización microbiológica, sensorial y estimación de la durabilidad de carne de bovino con la anomalía de corte oscuro, envasada al vacío
(Universidad Austral de Chile - Sistema de Bibliotecas - Programa Cybertesis, 2004)
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
(Elsevier, 2010-07)
Lactobacillus curvatus CRL705 was examined for its effectiveness as protective culture in the biopreservation of vacuum-packaged fresh beef stored during 60 days at 2 °C. For this purpose, L. curvatus CRL705, producer of ...