Modelling growth ofLactobacillus plantarumand shelf life of vacuum-packaged cooked chopped pork at different temperatures

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

(2011) Maria Clariana et al.   Innovative Food Science & Emerging Technologies

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

(2010) S. Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

(2009) Athina G. Ntzimani et al.   Innovative Food Science & Emerging Technologies

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

(2009) J. Kreyenschmidt et al.   JOURNAL OF APPLIED MICROBIOLOGY

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

(2008) K.P. Koutsoumanis et al.   FOOD MICROBIOLOGY

Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

(2008) Adriana Paula Slongo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE