On the causes of blue spots formation on rabbit carcasses and pork meat products;Cause della chiazzatura blu di prodotti carnei

Industrie Alimentari

Volumn 47, Issue 476, 2008, Pages 29-32

  Cantoni, Carlo ^a   Milesi, Serena ^a   Pirani, Silvia ^a   Iacumin, Lucilla ^b   Comi, Giuseppe ^b  

^a DSTVSA   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Blue spots; Pork meat; Pseudomonas spp; Rabbit

Indexed keywords

ORYCTOLAGUS CUNICULUS; PSEUDOMONAS; PSEUDOMONAS CHLORORAPHIS; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS LIBANENSIS; PSEUDOMONAS SYRINGAE;

EID: 40249110279     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Anzai Y., Kim H., Park J.Y., Wakabayashi H., Oyaizu H. (2000), Int. J. Syst. Evol. Microbiol. 50, 1563-1589.
2. Cantoni C., Stella S., Comi G., Iacumin L. (2002), Industrie Alimentari 419, 1191-1194.
3. Cocolin L., Manzano M., Cantoni C., Comi G. (2000), Lett, in Appl. Microbiol. 30, 126-129.
4. Fuchs R., Schafer M., Geoffroy V., Meyer J.M. (2001), Current topics in Medicinal Chemistry 1, 31-57.
5. King E.O., Ward M.K., Raney D.E. (1954), J. Lab. Clin. Med. 44, 301-307.
6. Klijn N., Weerkamp A.H., and de Vos W.M. (1991), Appl. Environ. Microbiol. 57, 3390-3393.
7. Manzano M., Cocolin L., Cantoni C., Comi G. (2000), J. Food Protection 63, 659-661.
8. Mavrodi D.V., Blankefeldt W., Thomashow L.S. (2006), Ann. Rev. Phytopathol. 44, 417-459.
9. Mohn W.W., Wilson A.E., Bicho P., Moore E.R.B. (1999), Syst. Appl. Microbiol. 22, 68-78.
10. Mossialos D., Meyer J.M., Budzikiewicz H., Wolff U., Koedam N., Baysse C., Anjaiah V., Cornelis P. (2000), Appl. Environ. Microbiol. 66, 487-492.
11. Torres L., Pérez-Ortín J.E., Tordera V., Beltrán J.P. (1986), Appl. Environ. Microbiol. 52, 157-160.