Browsing by Subject "Meat"
Now showing items 1-4 of 4
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An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products
(MDPI AG, 2016-10-31)In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, ... -
Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur)
(Taylor & Francis, 2010)The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between ... -
Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems
(Taylor & Francis, 2011)A total of 91 lactic acid bacteria (LAB) were isolated from 50 beef samples, 25 packaged by traditional vacuum packaging and 25 packaged using advanced vacuum skin packaging. The isolated LAB were identified using 16S rRNA ... -
Quantitative detection of tetracycline-resistant microorganisms in conventional and organic beef, pork and chicken meat
(Taylor & Francis, 2014)The use of antimicrobials has increased the number of resistant bacteria to these drugs; however, the organic production has restricted the use of these compounds. The objectives of this work were to assess counts of ...