The increasing global population has resulted in increased demand for food. Goods quality
and safe food is required for healthy living. However, food spoilage has resulted in food …

The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly
growing to include other types of meat. Investigations of meat quality have recently focused …

Heavy metals entered in the soil from numerous sources and reduce the crop growth,
productivity, and the quality of the soil environment. Uptake of heavy metals by plants and …

In this work, the antibacterial effects and underlying mechanisms of plasma-activated water
(PAW) against Pseudomonas deceptionensis CM2 isolated from spoiling chicken meat were …

Microbial spoilage of meat during chilled aerobic storage causes significant financial losses
to the industry. Even with modern day preservation techniques, spoilage remains an …

Pseudomonas putida (P. putida) is a common spoilage microorganism that can cause food
contamination and various foodborne illnesses. Rose essential oil (REO) is regarded as a …

Microbial contamination is a crucial problem that is difficult to solve for the meat industry.
Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against …

Antibacterial activity and mechanism of action of bacteriocins against bacteria that cause
pork contamination remain unclear. Here, antibacterial activity of bacteriocin LFX01 against …

Previous researches have been conducted evaluating the volatile compounds of pork.
However, data regarding the changes in volatiles and metabolic pathways during pork …

The objective of this study was to assess the potential to predict the microbial beef spoilage
indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin …