In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products

Journal of Applied Microbiology

Volumn 98, Issue 1, 2005, Pages 33-42

  Vermeiren, L ^a   Devlieghere, F ^a   De Graef, V ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Brochotrix thermosphacta; Cooked meat products; Lactic acid bacteria; Sensory evaluation; Spoilage; Vacuum packaging

Indexed keywords

BACTERIA; BIOMOLECULES; LABORATORIES; LACTIC ACID; MEATS; METABOLITES; SENSORY PERCEPTION; SPOILAGE;

BROCHOTRIX THERMOSPHACTUM; CONDITION; COOKED HAM; COOKED MEAT; COOKED MEAT PRODUCT; LACTIC ACID BACTERIA; MEAT PRODUCTS; METABOLITE PRODUCTION; MICROBIAL GROWTH; VACUUM PACKAGING;

SENSORY ANALYSIS;

BIODEGRADATION; FOOD SAFETY; MEAT; MICROBIOLOGY;

ACIDIFICATION; ANAEROBIC BACTERIUM; ANAEROBIC GROWTH; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BROCHOTRIX THERMOSPHACTA; CELL COUNT; COOKED FOOD; GROWTH RATE; IN VITRO STUDY; LACTIC ACID BACTERIUM; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; MEAT; METABOLITE; MICROBIAL GROWTH; NONHUMAN; PH; STRAIN IDENTIFICATION; TEMPERATURE DEPENDENCE;

BACTERIA (MICROORGANISMS); BROCHOTRIX THERMOSPHACTA; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. DEXTRANICUM;

EID: 12344278957     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02443.x     Document Type: Article

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