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SPOILAGE OF ANIMAL PRODUCTS | Microbial Milk Spoilage
, 2014 This article focuses on liquid milk spoilage (raw, pasteurized, and UHT), the characteristics of the spoilage, the species and the enzymatic activity involved, and the methods used to detect or predict milk spoilage.[br/][br/][br/]Milk and dairy products
C. Techer, F. Baron, S. Jan
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International Journal of Food Microbiology, 1996
There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds ...
O, Filtenborg, J C, Frisvad, U, Thrane
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There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds ...
O, Filtenborg, J C, Frisvad, U, Thrane
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Meat Microbiology and Spoilage
2017Meat and meat products host bacteria that can grow during shelf life. Among those, pathogenic, spoilage, or beneficial bacteria may exert various activities that can impact nutritional and safety qualities of meat. Indeed, degradation of meat components and production of metabolites can provide nutrients of interest important for nutritious quality of ...
Zagorec, M. +1 more
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2003
Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Brul, S. +3 more
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Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Brul, S. +3 more
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Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria
Meat Science, 2013Sliced saveloy samples were inoculated with monocultures of four potential spoilage bacteria and studied during a four week storage period. The objective was to investigate the resulting changes in the composition of Volatile Organic Compounds (VOCs) and the sensory quality of the product. Based on the sensory scores and the VOC composition Brochothrix
Holm, Esben Skibsted +3 more
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1998
Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
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Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
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Psychrophilic Spoilage Bacteria of Fish
Journal of Applied Bacteriology, 1968SUMMARY Sterile press juice from raw muscle of cod and ethylene oxide — sterilized cod muscle blocks were used to determine the spoilage potential of representative bacterial species present on cod, and to ascertain the incidence of spoilers on whole gutted fish during storage in ice.
B G, Shaw, J M, Shewan
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