Add to ORKGA common strategy to improve the tenderness of lamb meat of autochthonous Portuguese breeds is to mature vacuum-packed (VP) meat for ~7 days. Nonetheless, the extent to which microbial spoilage is delayed by VP depends upon the meat intrinsic properties. The objective of this study was to appraise how the growth rate of deteriorating bacteria in VP lamb meat is affected by the initial microbial load and physicochemical characteristics.info:eu-repo/semantics/publishedVersio
Spoilage bacteria are a primary factor affecting the shelf-life of vacuum-packaged (VP) beef. Common...
The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic c...
Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows th...
Beef and lamb produced in Australia typically have shelf-lives of 26 and 12 weeks respectively when ...
Although meat ageing at cold storage is essential to improve meat tenderness (Prates, 2000), the na...
Packaging and storage temperature are important factors that influence the shelf-life of vacuum pack...
Although sheep meat has a small share of ∼1.5 % of the total meat production in the EU, sheep farmin...
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packagin...
Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its predi...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
Aims: Understanding spoilage caused by different types of spoilage organisms, associated with vacuum...
Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoila...
Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in man...
Tesis doctoral con la Mención de "Doctor Europeo"El cocinado al vacío de la carne de cordero en rest...
Limited work on lamb primals has been published and in particular, information on the effect of diff...
Spoilage bacteria are a primary factor affecting the shelf-life of vacuum-packaged (VP) beef. Common...
The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic c...
Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows th...
Beef and lamb produced in Australia typically have shelf-lives of 26 and 12 weeks respectively when ...
Although meat ageing at cold storage is essential to improve meat tenderness (Prates, 2000), the na...
Packaging and storage temperature are important factors that influence the shelf-life of vacuum pack...
Although sheep meat has a small share of ∼1.5 % of the total meat production in the EU, sheep farmin...
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packagin...
Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its predi...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
Aims: Understanding spoilage caused by different types of spoilage organisms, associated with vacuum...
Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoila...
Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in man...
Tesis doctoral con la Mención de "Doctor Europeo"El cocinado al vacío de la carne de cordero en rest...
Limited work on lamb primals has been published and in particular, information on the effect of diff...
Spoilage bacteria are a primary factor affecting the shelf-life of vacuum-packaged (VP) beef. Common...
The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic c...
Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows th...