Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

(2017) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

(2017) Dong-Min Shin et al.   Korean Journal for Food Science of Animal Resources

Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

(2017) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon

(2016) Giuseppe Comi et al.   FOOD MICROBIOLOGY

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

(2016) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages

(2015) S.S. Herrmann et al.   FOOD CHEMISTRY

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

(2014) Chao-Hui Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The importance of the viable but non-culturable state in human bacterial pathogens

(2014) Laam Li et al.   Frontiers in Microbiology

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

(2013) Mohammad H. Eskandari et al.   Food Science & Nutrition

Kinetics of nitrite evaluated in a meat product

(2012) G. Barbieri et al.   MEAT SCIENCE

Using heme as an energy boost for lactic acid bacteria

(2011) Delphine Lechardeur et al.   CURRENT OPINION IN BIOTECHNOLOGY

Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages

(2011) Matthew J. Terns et al.   MEAT SCIENCE

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

(2010) G. Drabik-Markiewicz et al.   FOOD CHEMISTRY

Effects of incorporation of ground mustard on quality attributes of chicken nuggets

(2010) Devendra Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

(2008) María de Lourdes Pérez-Chabela et al.   Food Science and Technology

THE EFFECT OF CARCASS PART AND PACKAGING METHOD ON THE STORAGE STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT

(2008) R.B. OZKECECI et al.   JOURNAL OF MUSCLE FOODS

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE