Since minced meat is very susceptible for microbial growth, characterisation of the bacterial
community dynamics during storage is important to optimise preservation strategies. The …

Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a
possible increased spoilage of these products. In this study, we evaluated the influence of …

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase
product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat …

Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its
control in processing environments is important to maintain meat product quality …

Besides intrinsic and extrinsic factors such as antagonism for organic substrates or
temperature, the storage atmosphere of meat has a high influence on the development of its …

Necrotic enteritis caused by Clostridium perfringens has become prevalent in the European
Union due to the withdrawal of antibiotics in poultry feed. In an experiment with a 2× 2 …

Objective In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere
(80% O2+ 20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological …

This study aimed to determine the effect of different packaging types (overwrapped with
polyvinyl chloride film= PVC, vacuum skin packaging= VSP, and vacuum skin packaged with …

A prototype of lactic acid bacteria-based time temperature indicator (TTI) was applied to
vacuum packed chicken breast meat. Responses of the microbial TTI produced in our …

Rabbit meat consumption has increased worldwide due to its health benefits in humans but
few studies addressed the stability of this food matrix. The effect of two types of packaging …