Results 51 to 60 of about 135,011 (339)

In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken

Foods, 2022
Spoilage bacteria play a remarkable role in the spoilage of chilled chicken. In this paper, a total of 42 isolates belonging to 16 species of four genera were isolated from chilled chicken and displayed different characterizations of psychrotrophic ...
Xinxia Wang, Zaitian Wang, Zhilan Sun, Daoying Wang, F. Liu, Lin Lin   +5 more
semanticscholar   +1 more source

Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

mSystems, 2021
The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process.
Aeriel D. Belk, Toni Duarte, Casey Quinn, David A. Coil, Keith E. Belk, Jonathan A. Eisen, Jason C. Quinn, Jennifer N. Martin, Xiang Yang, Jessica L. Metcalf   +9 more
doaj   +1 more source

Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]

, 2015
The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M., Hashemi, M., Hassanzad Azar, H., Mounesi Raad, T., Naghili, H., Raeisi, M., Tajik, H.   +6 more
core   +1 more source

Influence of Thyme and Juniper on the Microbiological Properties of Pork Brisket [PDF]

, 2018
The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket.
Basarab, I. (Iryna), Drachuk, U. (Uliana), Halukh, B. (Bohdan), Romashko, I. (Iryna), Simonova, I. (Iryna)   +4 more
core   +2 more sources

A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

eFood, 2023
Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied.
Gabriel Augusto Marques Rossi, Daniella Tosta Link, Amanda Bezerra Bertolini, Fernando Luiz Tobias, Mateus de Souza Ribeiro Mioni   +4 more
doaj   +1 more source

Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres

Foods, 2022
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various ...
Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen   +2 more
doaj   +1 more source

Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

Foods
This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and ...
Liuyang Ren, Cheng Sun, Ying Lv, Lokesh Kumar   +3 more
doaj   +1 more source

Comparative Genomics Provides Insights Into Genetic Diversity of Clostridium tyrobutyricum and Potential Implications for Late Blowing Defects in Cheese

Frontiers in Microbiology, 2022
Clostridium tyrobutyricum has been recognized as the main cause of late blowing defects (LBD) in cheese leading to considerable economic losses for the dairy industry.
Lucija Podrzaj, Johanna Burtscher, Konrad J. Domig   +2 more
doaj   +1 more source

Microbial Spoilage of Plant-Based Meat Analogues

Applied Sciences, 2021
Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary
András Tóth, A. Dunay, Márton Battay, C. Illés, A. Bittsánszky, Miklós Süth   +5 more
semanticscholar   +1 more source

Printed Integrated Logic Circuits Based on Chitosan‐Gated Organic Transistors for Future Edible Systems

Advanced Functional Materials, EarlyView.
Edible electronics needs integrated logic circuits for computation and control. This work presents a potentially edible printed chitosan‐gated transistor with a design optimized for integration in circuits. Its implementation in integrated logic gates and circuits operating at low voltage (0.7 V) is demonstrated, as well as the compatibility with an ...
Giulia Coco, Valerio Francesco Annese, Valerio Galli, Ilaria Penna, Debora Russo, Marina Veronesi, Rita Scarpelli, Stefania Sabella, Mario Caironi   +8 more
wiley   +1 more source