The effects of glucose on microbial spoilage of vacuum-packed lamb
Tài liệu tham khảo
Allende, 2016, Growth of spoilage bacteria during storage and transport of meat, EFSA Journal, 14, 4523
Baranyi, 1994, A dynamic approach to predicting bacterial growth in food, International Journal of Food Microbiolgy, 23, 277, 10.1016/0168-1605(94)90157-0
Barua, 1980, Growth suppression of Pseudomonads by glucose utilization, Journal of Food Science, 45, 10.1111/j.1365-2621.1980.tb02612.x
Bendall, 1978, Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses, Meat Science, 2, 91, 10.1016/0309-1740(78)90010-4
Boers, 1994, Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork: Relevance of intrinsic factors, Meat Science, 37, 91, 10.1016/0309-1740(94)90147-3
Borch, 1996, Bacterial spoilage of meat and cured meat products, International Journal of Food Microbiology, 33, 103, 10.1016/0168-1605(96)01135-X
Brightwell, 2009, Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated, vacuum-packaged beef, Food Microbiology, 26, 283, 10.1016/j.fm.2008.12.010
Byun, 2003, Comparison of indicators of microbial quality of meat during aerobic cold storage, Journal of Food Protection, 66, 1733, 10.4315/0362-028X-66.9.1733
Carse, 1974, A survey pf pH values at the surface of beef and lamb carcasses, stored in a chiller, Journal of Food Science and Agriculture, 25, 1529, 10.1002/jsfa.2740251214
Casaburi, 2015, Bacterial populations and the volatilome associated to meat spoilage, Food Microbiology, 45, 83, 10.1016/j.fm.2014.02.002
Castellano, 2010, Protective action of lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics, Meat Science, 85, 394, 10.1016/j.meatsci.2010.02.007
Doulgeraki, 2012, Spoilage microbiota associated to the storage of raw meat in different conditions, International Journal of Food Microbiology, 157, 130, 10.1016/j.ijfoodmicro.2012.05.020
Ellis, 2001, Rapid and quantitative detection of the microbial spoilage of muscle foods: Current status and future trends, Trends in Food Science & Technology, 12, 414, 10.1016/S0924-2244(02)00019-5
Ercolini, 2011, Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions, Applied and Environvironmental Microbiology, 77, 7372, 10.1128/AEM.05521-11
Ercolini, 2009, Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef, Applied and Environmental Microbiology, 75, 1990, 10.1128/AEM.02762-08
Ercolini, 2006, Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions, Applied and Environmental Microbiology, 72, 4663, 10.1128/AEM.00468-06
Fernandez, 2006, Amino acid catabolic pathways of lactic acid bacteria, Critical Reviews in Microbiology, 32, 155, 10.1080/10408410600880643
Gardner, 2014, Ruminant glycogen metabolism, Animal Production Science, 54, 1575, 10.1071/AN14434
Gill, 1986, The control of microbial spoilage in fresh meats, Vol. 2, 49
Gill, 1985, Modification of in-pack conditions to extend the storage life of vacuum packaged lamb, Meat Science, 14, 43, 10.1016/0309-1740(85)90045-2
Giorgio, 2001, DNA-based, culture-independent strategies for evaluatingmicrobial communities in food-associated ecosystems, International Journal of Food Microbiology, 67, 19, 10.1016/S0168-1605(01)00445-7
Hilgarth, 2018, Assertiveness of meat-borne Lactococcus piscium strains and their potential for competitive exclusion of spoilage bacteria in situ and in vitro, Journal of Applied Microbiology, 124, 1243, 10.1111/jam.13710
Huynh, 2016
Immonen, 2000, Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75, Meat Science, 55, 279, 10.1016/S0309-1740(99)00152-7
Kamenik, 2013, The microbiology of meat spoilage: A review, MASO International, 1, 3
Kandler, 1983, Carbohydrate metabolism in lactic acid bacteria, Antonie Van Leeuwenhoek, 49, 10.1007/BF00399499
Kaur, 2017, Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life, Food Microbiology, 68, 71, 10.1016/j.fm.2017.06.015
Kaur, 2021, Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat, Food Microbiology, 94, 10.1016/j.fm.2020.103648
Kiermeier, 2013, Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders, Food Microbiology, 36, 305, 10.1016/j.fm.2013.06.016
Kumudavally, 2010, Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C), Food Chemistry, 122, 131, 10.1016/j.foodchem.2010.02.029
Lambert, 1991, Shelf life extension and microbiological safety of fresh meat - a review, Food Microbiology, 8, 267, 10.1016/S0740-0020(05)80002-4
Lambropoulou, 1996, The effects of glucose supplementation on the spoilage microflora and chemical compositon of minced beef stored aerobically or under a modified atmosphere at 4°C, International Journal of Food Microbiology, 30, 281, 10.1016/0168-1605(96)00954-3
Laursen, 2006, Carnobacterium species: Effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp, Journal of Agricultural and Food Chemistry, 54, 3604, 10.1021/jf053017f
Leisner, 2007, Carnobacterium: Positive and negative effects in the environment and in foods, FEMS Microbiology Reviews, 31, 592, 10.1111/j.1574-6976.2007.00080.x
Michalczyk, 2012, Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef, Meat Science, 90, 842, 10.1016/j.meatsci.2011.11.026
Mills, 2014, Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review, Meat Science, 98, 71, 10.1016/j.meatsci.2014.05.002
Mohsina, 2020, Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film, Food Microbiology, 91, 10.1016/j.fm.2020.103515
Mossel, 1971, Physiological and metabolic attributes of microbial groups associated with foods, Journal of Applied Bacteriology, 34, 95, 10.1111/j.1365-2672.1971.tb02271.x
Newton, 1978, Storage quality of dark, firm, dry meat, Applied and Environmental Microbiology, 36, 375, 10.1128/aem.36.2.375-376.1978
Nychas, 1988, Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products, Biotechnology and Applied Biochemistry, 10, 203, 10.1111/j.1470-8744.1988.tb00014.x
Nychas, 2008, Meat spoilage during distribution, Meat Science, 78, 77, 10.1016/j.meatsci.2007.06.020
Perrin, 2020, Diauxie and co-utilization of carbon sources can coexist during bacterial growth in nutritionally complex environments, Nature Communications, 11, 3135, 10.1038/s41467-020-16872-8
Reis, 2012, Lactic acid bacteria antimicrobial compounds: characteristics and applications, Food Engineering Reviews, 4, 124, 10.1007/s12393-012-9051-2
Shelef, 1977, Effect of glucose on the bacterial spoilage of beef, Journal of Food Science, 42, 1172, 10.1111/j.1365-2621.1977.tb14453.x
Small, 2012, Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts, Journal of Food Protection, 75, 1524, 10.4315/0362-028X.JFP-12-042
Westfall, 2011
Yang, 2014, Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product, Food Microbiology, 39, 13, 10.1016/j.fm.2013.10.008
Zhang, 2018, Growth of Carnobacterium spp. isolated from chilled vacuum-packaged meat under relevant acidic conditions, International Journal of Food Microbiology, 286, 120, 10.1016/j.ijfoodmicro.2018.07.032