Sliced Meat Products
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replac
Food Sci. Technol. Publicado em: 20/05/2016
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2. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and
Braz. J. Microbiol.. Publicado em: 31/03/2015
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3. Ação de bacteriocinas de bactérias láticas no controle de Listeria monocytogenes e no aumento da vida de prateleira de mortadela fatiada / Use of bacteriocins from lactic acid bacteria in the control of Listeria monocytogenes and in the shelf life extension of sliced mortadella
As bacteriocinas são peptídeos antimicrobianos produzidos por algumas bactérias, que atuam como bio-conservantes e têm grande potencial de aplicação em produtos cárneos. Estudos mostram que as bacteriocinas de bactérias lácticas (BAL) a serem utilizadas em um determinado alimento são mais eficientes quando produzidas por bactérias lácticas isolad
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/07/2011
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4. Fate of Listeria monocytogenes in processed meat products during refrigerated storage.
The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes
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5. Clostridium perfringens in Meat and Meat Products
A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts
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6. Visualization and Modelling of the Thermal Inactivation of Bacteria in a Model Food
A large number of incidents of food poisoning have been linked to undercooked meat products. The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing thermal overprocessing. To examine this approach, cylindrical a
American Society for Microbiology.