about
Carnobacterium: positive and negative effects in the environment and in foodsMeat and fish freshness inspection system based on odor sensing.Meat quality assessment by electronic nose (machine olfaction technology)Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditionsLactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry productsRole of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteriaIdentification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.Draft Genome Sequence of Serratia proteamaculans MFPA44A14-05, a Model Organism for the Study of Meat and Seafood Spoilage.Review of centralized packaging systems for distribution of retail-ready meat.Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated StorageMonitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage.Brochothrix thermosphacta bacteriophages feature heterogeneous and highly mosaic genomes and utilize unique prophage insertion sites.Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactionsAnalysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies.Bacterial diversity analysis of Zhenjiang Yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsQuorum sensing activity of Enterobacter asburiae isolated from lettuce leaves.Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometryOrigin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.Cloning and heterologous expression of hematin-dependent catalase produced by Lactobacillus plantarum CNRZ 1228.Microbiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market.Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during StorageMicrobial dynamics in mixed culture biofilms of bacteria surviving sanitation of conveyor belts in salmon-processing plants.Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage.Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red MeatOverlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions.Regulation of acylated homoserine lactones (AHLs) in beef by spice marination.Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.Changes of membrane fatty acids and proteins of Shewanella putrefaciens treated with cinnamon oil and gamma irradiation.Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours.Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausageThe genus Shewanella: from the briny depths below to human pathogen.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Bacterial contamination in Saeng-go-gi, a ready-to-eat fresh raw beef dish sold in restaurants in South Korea.Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods.Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review.
P2860
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P2860
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年学术文章
@wuu
1996年学术文章
@zh-cn
1996年学术文章
@zh-hans
1996年学术文章
@zh-my
1996年学术文章
@zh-sg
1996年學術文章
@yue
1996年學術文章
@zh
1996年學術文章
@zh-hant
name
Bacterial spoilage of meat and cured meat products.
@en
type
label
Bacterial spoilage of meat and cured meat products.
@en
prefLabel
Bacterial spoilage of meat and cured meat products.
@en
P2093
P1476
Bacterial spoilage of meat and cured meat products.
@en
P2093
Kant-Muermans ML
P304
P356
10.1016/0168-1605(96)01135-X
P577
1996-11-01T00:00:00Z