| dc.contributor.author |
Doulgeraki, AI |
en |
| dc.contributor.author |
Ercolini, D |
en |
| dc.contributor.author |
Villani, F |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.date.accessioned |
2014-06-06T06:52:05Z |
|
| dc.date.available |
2014-06-06T06:52:05Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.020 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5838 |
|
| dc.subject |
Meat microbiota |
en |
| dc.subject |
Meat spoilage |
en |
| dc.subject |
Meat storage |
en |
| dc.subject |
Molecular methods |
en |
| dc.subject.other |
food preservative |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
bacterium culture |
en |
| dc.subject.other |
bacterium detection |
en |
| dc.subject.other |
bacterium identification |
en |
| dc.subject.other |
beef |
en |
| dc.subject.other |
biodiversity |
en |
| dc.subject.other |
denaturing gradient gel electrophoresis |
en |
| dc.subject.other |
drug packaging |
en |
| dc.subject.other |
food contamination |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
lamb meat |
en |
| dc.subject.other |
microbial community |
en |
| dc.subject.other |
microflora |
en |
| dc.subject.other |
molecular typing |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
polyacrylamide gel electrophoresis |
en |
| dc.subject.other |
polymerase chain reaction |
en |
| dc.subject.other |
pork |
en |
| dc.subject.other |
poultry |
en |
| dc.subject.other |
pulsed field gel electrophoresis |
en |
| dc.subject.other |
random amplified polymorphic DNA |
en |
| dc.subject.other |
raw meat |
en |
| dc.subject.other |
real time polymerase chain reaction |
en |
| dc.subject.other |
restriction enzyme analysis coupled with pulsed field gel electrophoresis |
en |
| dc.subject.other |
restriction fragment length polymorphism |
en |
| dc.subject.other |
review |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Food Packaging |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Food Storage |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.title |
Spoilage microbiota associated to the storage of raw meat in different conditions |
en |
| heal.type |
other |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2012.05.020 |
en |
| heal.publicationDate |
2012 |
en |
| heal.abstract |
The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed. © 2012 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
157 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2012.05.020 |
en |
| dc.identifier.spage |
130 |
en |
| dc.identifier.epage |
141 |
en |