This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum-packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause blown pack spoilage of vacuum-packaged beef stored at chilled temperature (4 degrees C) and abuse temperature (15 degrees C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P < 0.05) in spoiled samples as compared to nonspoil...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
Objective This study was to determine the bacterial diversity and monitor the community dynamic chan...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled ...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
This study correlated the composition of the spoilage bacterial flora with the main gaseous and vola...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
In order to study the spoilage-related microbiota of beef at species level, a combination of culture...
Objective This study was to determine the bacterial diversity and monitor the community dynamic chan...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different con...
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension...