Results 21 to 30 of about 4,560 (176)
Selection of food cultures with protective properties for cooked ham
Food Microbiology, 2022 Sliced cooked ham stored in modified atmosphere packaging (MAP) can be spoiled by lactic acid bacteria (LAB) which are dominating under psychrotrophic conditions. Depending on the strains, the colonization can result in a premature spoilage characterized by off-flavors, gas and slime production, discoloration, and acidification.
Valentina Alessandria +7 more
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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham [PDF]
Meat Science, 2020 The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS)
Danielski, Gabriela Maia +5 more
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Production of antimicrobial biobased packaging and application in sliced cooked ham
Acta Scientiarum: Technology, 2021 In this work, active sheets composed by thermoplastic starch and poly (lactic acid) (PLA) coated with silver nanoparticles (AgNPs) were obtained. The mechanical properties and water vapor permeability of the sheets were not affected by the presence of ...
Regiane Maria da Silva Rodrigues +7 more
doaj +1 more source
Review: Pork quality attributes from farm to fork. Part II. Processed pork products
Animal, 2022 Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting).
B. Lebret, M. Čandek-Potokar
doaj +1 more source
Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
Foods, 2021 M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68)
Reagan N. Cauble +8 more
doaj +1 more source
Applied Sciences, 2023 Microbial surface contamination of the cooked ham sliced by shop assistants has an influence on its potential secondary shelf-life. Active packaging may be the solution.
Magdalena Ordon +4 more
doaj +1 more source
Czech Journal of Food Sciences, 2014 A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days
Joel Girón +5 more
doaj +1 more source
Antibiotics, 2023 In ready-to-eat products, such as cooked ham, fresh cheese, and fuet in which Listeria monocytogenes is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage.
Pilar Colás-Medà +2 more
doaj +1 more source
RESARCH OF LISTERIA MONOCYTOGENES IN FOODS AND REFRIGERATORS OF PRIVATE HOSPITALS
Italian Journal of Food Safety, 2011 The purpose of this study was to research Listeria monocytogenes (L.m.) in 90 different food and refrigerators samples collected in 13 private hospitals in Naples. L.m. was detected in 25g in 2 samples of chilled chicken and vacuum packed cooked ham.
N. Murru +3 more
doaj +1 more source
Microbiological Changes in Pressurized, Prepackaged Sliced Cooked Ham
Journal of Food Protection, 1999 This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7 degrees C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2 degrees C).
López Caballero, M. E. +2 more
openaire +3 more sources