Modelling Microbial Growth In Meat Broth With Added Lactic Acid Under Refrigerated Storage
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Modelling the fate of Listeria Monocytogenes in Beef Meat
gaseous composition of packaging are important parameters that affect the growth of microorganisms in packaged raw meat (8). It is well known that the composition of MAP systems can be an effective way to restrict the growth of spoilage aerobic organisms (8,9). But, the extended shelf-life of refrigerated meats under VP and MAP conditions has
Original article Effects of salts of organic acids on the
Traditionally, lactic acid, a weak organic acid, has been widely used to control the growth of pathogenic bacteria in foods for several decades. The antimicrobial activity occurs through the diﬀusion of lactic molecules into microbial cells until equilibrium is reached,
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21 chilled and moderate abuse temperature storage. L. sakei22 CTC494 did not increase deterioration of filleted sea bream at an initial 23 level of ≤ 4 log cfu/g. 24 L. sakei CTC494 showed potential as bioprotective culture for fish products. An approach25 from broth to food was developed for modelling microbial interaction.26