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A Contribution of Beef to Human Health: A Review of the Role of the Animal Production SystemsAdaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric fieldQuality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere ConditionsMultiparametric quantification of thermal heterogeneity within aqueous materials by water 1H NMR spectroscopy: Paradigms and algorithmsChanges in the Microbiological Characteristics of Korean Native Cattle (Hanwoo) Beef Exposed to Ultraviolet (UV) Irradiation Prior to Refrigeration.Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review.Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH valuesLipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions.Trends in microbial control techniques for poultry products.Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C.Antimicrobial activity of low-pressure plasma treatment against selected foodborne bacteria and meat microbiota.Effect of low-pressure cold plasma on surface microflora of meat and quality attributes.The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh BeefAntilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model.Effect of different post mortem temperatures on carcass quality of suckling lamb.Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging.Assessing the freshness of meat by using quantum-behaved particle swarm optimization and support vector machine.Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef.Superchilling of muscle foods: Potential alternative for chilling and freezing.Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere.The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.Antimicrobial activity of hop extracts against foodborne pathogens for meat applications.An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems.Gas Permeability and Permselectivity of Poly(L-Lactic Acid)/SiOx Film and Its Application in Equilibrium-Modified Atmosphere Packaging for Chilled Meat.Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage.First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products.Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of InfectionUltrasound processing applications in the meat industryBiogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils ofRosmarinus officinalisIntelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and SafetyModification of Food Systems by UltrasoundDevelopment of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef
P2860
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P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 29 April 2010
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Preservation technologies for fresh meat - a review.
@en
Preservation technologies for fresh meat - a review.
@nl
type
label
Preservation technologies for fresh meat - a review.
@en
Preservation technologies for fresh meat - a review.
@nl
prefLabel
Preservation technologies for fresh meat - a review.
@en
Preservation technologies for fresh meat - a review.
@nl
P2093
P1433
P1476
Preservation technologies for fresh meat - a review.
@en
P2093
P304
P356
10.1016/J.MEATSCI.2010.04.033
P577
2010-04-29T00:00:00Z