Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Food Microbiology

Volumn 25, Issue 7, 2008, Pages 915-921

  Koutsoumanis, K P ^a   Stamatiou, A P ^b   Drosinos, E H ^b   Nychas, G J E ^b  

^a Department of Electrical and Computer Engineering   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Microbial respiration; Minced meat; Shelf developed MAP; Spoilage

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CONSUMER; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; INSTRUMENTATION; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PERMEABILITY; PSEUDOMONADACEAE; SAFETY; STANDARD; SWINE; TEMPERATURE; TIME;

ANIMALS; BACTERIA; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LACTOBACILLUS; MEAT PRODUCTS; OXYGEN; PERMEABILITY; PSEUDOMONADACEAE; SWINE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA;

EID: 49649096885     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.05.006     Document Type: Article

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