Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

International Journal of Food Microbiology

Volumn 150, Issue 1, 2011, Pages 25-33

  Argyri, Anthoula A ^a,b   Doulgeraki, Agapi I ^a,b   Blana, Vasiliki A ^a,b   Panagou, Efstathios Z ^a   Nychas, George John E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Active packaging; Bioinformatics; Essential oil; HPLC; Meat spoilage; Metabolomics

Indexed keywords

ARTICLE; BROCHOTHRIX THERMOSPHACTA; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; MEAT; MODIFIED ATMOSPHERE PACKAGING; PH MEASUREMENT; PRINCIPAL COMPONENT ANALYSIS; PSEUDOMONAS;

ANIMALS; BACTERIA; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; OILS, VOLATILE; ORIGANUM; PLANT EXTRACTS; TEMPERATURE; YEASTS;

BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; ORIGANUM; PSEUDOMONAS;

EID: 80052109942     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.010     Document Type: Article

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