Handbook of Meat Processing

263 Chapter 14 Novel Technologies for Microbial Spoilage Prevention Oleksandr Tokarskyy and Douglas L. Marshall Introduction Sto ...

264 Chapter 14 With conventional MAP, the headspace gas originally introduced changes during product storage. For example, carbo ...

Novel Technologies for Microbial Spoilage Prevention 265 have no visual, aroma, or taste indicators that the product is toxic. W ...

266 Chapter 14 University, Kansas State University, and Texas A & M. Lazar (2006b) mentioned that irradiation facilities are ...

Novel Technologies for Microbial Spoilage Prevention 267 otic cells. To our knowledge, sensory data demonstrating that phage tre ...

268 Chapter 14 and selective breeding may be tools to decrease phage specifi city, which would increase the range of bacteria su ...

Novel Technologies for Microbial Spoilage Prevention 269 treated pork muscle and control. Thus, aside from the obvious increase ...

270 Chapter 14 acidilactici. Another approach for biopreser- vation might be use of lactic acid - producing bacteria that also p ...

Novel Technologies for Microbial Spoilage Prevention 271 instead of their salts is lowered pH and the pale/watery appearance of ...

272 Chapter 14 3 log 10 CFU/g for 18 days at 4 ° C compared with an untreated control. Juneja et al. (2006) found that addition ...

Novel Technologies for Microbial Spoilage Prevention 273 1.0 log 10 CFU/g difference on day 13 of storage at 3 ° C. We believe e ...

274 Chapter 14 They found that peroxyacetic acid and acidi- fi ed sodium chlorite were less effective than 4% lactic acid agains ...

Novel Technologies for Microbial Spoilage Prevention 275 could be protective for antimicrobials, allow- ing them to slowly migra ...

276 Chapter 14 acids and their slow release into bologna, cooked ham, and pastrami. Chitosan fi lms inhibited indigenous Enterob ...

Novel Technologies for Microbial Spoilage Prevention 277 summary of investigated antimicrobial active packaging is presented in ...

Table 14.8. Active antimicrobial packaging Meat product Target Antimicrobial Packaging Results Reference Air and vacuum packed s ...

Meat product Target Antimicrobial Packaging Results Reference Vacuum packed beef carcass surface tissue sections Brochothrix the ...

280 Chapter 14 steam (minimum 82 ° C) treatment of car- casses followed by vacuuming has been approved for fecal decontamination ...

Novel Technologies for Microbial Spoilage Prevention 281 Altieri , C. , M. Sinigaglia , M. R. Corbo , G. G. Buonocore , P. Falco ...

282 Chapter 14 ride washes against pathogenic bacteria on beef sur- faces. Journal of Food Protection 63 : 593 – 600. Davidson , ...