Quantitative PCR (qPCR) has become a widely used technique for bacterial quantification.
The affordability, ease of experimental design, reproducibility, and robustness of qPCR …

To better understand the microbial quality and safety of plant-based meat analogues, this
study investigated the changes of native microflora present in soy-and pea-based meat …

The current study aimed to assess the impact of chitosan coating (0.005 g/mL) combined
with thermal treatment (85° C for 30 min) on tenderness, lipid and protein oxidation, bacterial …

Hyperspectral imaging (HSI) is a promising technique that can replace the time-consuming
and destructive plate count method. In this study, growth models of Pseudomonas …

Vacuum packaging and storage conditions at chilled temperatures are commonly used in
order to prolong the shelf life of meat. Under these conditions and time-temperature abuse …

Currently, plant‐based analogs are presented as healthier alternatives to the products they
are intended to replace. However, the processing to which ultra‐processed plant‐based …

Growth of meat microbiota usually results in spoilage of meat that can be perceived by
consumers due to sensory changes. However, a high bacterial load does not necessarily …

Enterobacteriaceae is one of the most important bacterial groups within the Proteobacteria
phylum. This bacterial group includes pathogens, commensal and beneficial populations …

Brochothrix thermosphacta is a predominant and spoilage bacterium in different chilled
vacuum-packaged aquatic products. Bacteriophages have been extensively studied for the …

In the present study, we evaluated the physicochemical and microbial properties, microbial
diversity, and volatile organic compounds (VOCs) of **hua ham prepared using Taihu black …