Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins

The effect of different degrees of superchilling on shelf life and quality of pork during storage

(2020) Daming Ding et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage

(2020) Ran Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis

(2020) Yichao Lv et al.   FOOD CONTROL

High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork

(2020) Cong Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage

(2019) Ning Li et al.   FOOD MICROBIOLOGY

Prediction of in situ metabolism of photobacteria in modified atmosphere packaged poultry meat using metatranscriptomic data

(2019) Linda Höll et al.   MICROBIOLOGICAL RESEARCH

The Microbiome of Prostate Fluid Is Associated With Prostate Cancer

(2019) Xiaowei Ma et al.   Frontiers in Microbiology

Comparative analysis of the composition and function of fecal‐gut bacteria in captive juvenile Crocodylus siamensis between healthy and anorexic individuals

(2019) Mao Lin et al.   MicrobiologyOpen

Biodiversity of Photobacterium spp. Isolated From Meats

(2019) Sandra Fuertes-Perez et al.   Frontiers in Microbiology

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

(2019) Argyri et al.   Microorganisms

Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

(2019) Keping Ye et al.   FOOD CONTROL

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

(2019) Mingyuan Huang et al.   FOOD HYDROCOLLOIDS

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

(2018) Radka Hulankova et al.   BRITISH POULTRY SCIENCE

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

(2018) Zhongxiang Fang et al.   FOOD CHEMISTRY

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage

(2018) Qian Li et al.   FOOD MICROBIOLOGY

Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging

(2018) Amélie Rouger et al.   FOOD MICROBIOLOGY

Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

(2018) Xiaoyin Yang et al.   MEAT SCIENCE

Photobacterium carnosum sp. nov., isolated from spoiled modified atmosphere packaged poultry meat

(2018) Maik Hilgarth et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat

(2018) Yuchen Guo et al.   JOURNAL OF FOOD SAFETY

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

(2018) Pengxue Liu et al.   MEAT SCIENCE

Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere

(2018) Maria J. Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling headspace dynamics in modified atmosphere packaged meat

(2018) Jon Tofteskov et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS

(2017) Yanwen Sun et al.   Food Analytical Methods

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

(2017) Yang Zhai et al.   JOURNAL OF FOOD SCIENCE

Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons

(2017) Haifeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community diversity of traditional fermented vegetables in China

(2017) Daqun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The combined effects of superchilling and packaging on the shelf life of lamb

(2017) M. Bellés et al.   MEAT SCIENCE

Bacterial community diversity on in-shell walnut surfaces from six representative provinces in China

(2017) Lihui Zhang et al.   Scientific Reports

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

(2016) Giuseppina Stellato et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS

(2016) Linda Höll et al.   FOOD MICROBIOLOGY

Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods

(2016) L. Caldera et al.   FOOD MICROBIOLOGY

High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

(2016) Chao Yang et al.   JOURNAL OF FOOD SCIENCE

Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging

(2016) Xiang Wu et al.   MEAT SCIENCE

Changes in the quality of superchilled rabbit meat stored at different temperatures

(2016) Yang Lan et al.   MEAT SCIENCE

Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

(2015) Fady Mohareb et al.   FOOD CONTROL

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Bacterial spoilers of food: Behavior, fitness and functional properties

(2015) Benoît Remenant et al.   FOOD MICROBIOLOGY

Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives

(2015) J. Stoops et al.   FOOD MICROBIOLOGY

Packaging gas selects lactic acid bacterial communities on raw pork

(2015) T.T. Nieminen et al.   JOURNAL OF APPLIED MICROBIOLOGY

Microbial changes in vacuum-packed chilled pork during storage

(2015) Fan Zhao et al.   MEAT SCIENCE

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

(2015) J. M. Hughes et al.   Animal Production Science

Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

(2014) H. Meredith et al.   FOOD MICROBIOLOGY

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

(2014) Stéphane Chaillou et al.   ISME Journal

Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens

(2014) B.T. Cenci-Goga et al.   JOURNAL OF DAIRY SCIENCE

Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts

(2014) Amanda Gribble et al.   MEAT SCIENCE

Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets

(2014) Sonja Rossaint et al.   POULTRY SCIENCE

Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

(2013) Xiao-wei Huang et al.   FOOD CHEMISTRY

Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

(2013) Rafaella de Paula Paseto Fernandes et al.   MEAT SCIENCE

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

(2012) Olga S. Papadopoulou et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

MUSCULAR pH AND RELATED TRAITS IN RABBITS : A REVIEW

(2012)   HULOT F. et al.   World Rabbit Science

Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

(2011) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

(2011) Annalisa Casaburi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions

(2011) C. Leygonie et al.   FOOD CHEMISTRY

Superchilling of food: A review

(2011) Lilian Daniel Kaale et al.   JOURNAL OF FOOD ENGINEERING

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

(2011) Ozlem Kizilirmak Esmer et al.   MEAT SCIENCE

Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultry

(2011) J. A. Byrd et al.   POULTRY SCIENCE

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions

(2010) Agapi I. Doulgeraki et al.   FOOD MICROBIOLOGY

A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

(2010) Bjørn Christian Schirmer et al.   MEAT SCIENCE

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

(2009) Fei Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation

(2009) Gunilla Lindahl et al.   MEAT SCIENCE

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

(2009) E. Muela et al.   MEAT SCIENCE

Physicochemical and microbiological changes of “Souvlaki” – A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters

(2008) N. Soldatou et al.   FOOD CHEMISTRY

Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

(2008) K. Fernández et al.   FOOD CONTROL

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

Meat spoilage during distribution

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