Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meat

Quantitative surveys of Salmonella and Campylobacter on retail raw chicken in Yangzhou, China

(2016) Jinlin Huang et al.   FOOD CONTROL

Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum , and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration

(2016) Mojtaba Raeisi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring of bacterial contamination on chicken meat surface using a novel narrowband spectral index derived from hyperspectral imagery data

(2016) Xujun Ye et al.   MEAT SCIENCE

Predicting shelf-life of chilled pork sold in China

(2012) Xiaoyang Tang et al.   FOOD CONTROL

Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry

(2012) Stefanie Bruckner et al.   JOURNAL OF FOOD QUALITY

Overview of Real-time Visibility System for Food (Livestock Products) Transportation Systems on HACCP Application and Systematization

(2012) Hyoun-Wook Kim et al.   Korean Journal for Food Science of Animal Resources

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

(2010) Luis Gil et al.   FOOD CHEMISTRY

Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat

(2009) Hariklia Vaikousi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Meat spoilage during distribution

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