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Tytuł pozycji:

Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality.

Tytuł :
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality.
Autorzy :
Xu MM; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
Kaur M; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
Pillidge CJ; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
Torley PJ; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
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Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021 Feb 03, pp. 1-35. Date of Electronic Publication: 2021 Feb 03.
Publication Model :
Ahead of Print
Typ publikacji :
Journal Article
Język :
English
Imprint Name(s) :
Publication: Philadelphia, PA : Taylor & Francis Group
Original Publication: Boca Raton, Fla. : CRC Press, c1980-
Contributed Indexing :
Keywords: Antimicrobials; bacteriocins; meat shelf-life; protective cultures; sensory effects; spoilage bacteria
Entry Date(s) :
Date Created: 20210203 Latest Revision: 20210203
Update Code :
20210210
DOI :
10.1080/10408398.2021.1877108
PMID :
33533634
Czasopismo naukowe
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial origin, mainly bacteriocins and protective cultures, in relation to bacterial spoilage of beef and lamb meat. The sensory effect of these biopreservatives, an aspect that often receives less attention in microbiological studies, is also reviewed. Microbial biopreservatives were found to be able to retard the growth of the major meat spoilage bacteria, Brochothrix thermosphacta , Pseudomonas spp., and Enterobacteriaceae . Their addition did not have any discernible negative impact on the sensory properties of meat, whether assessed by human sensory panels or instrumental and chemical analyses. Although results are promising, the concept of biopreservation for controlling spoilage bacteria on fresh meat is still in its infancy. Studies in this area are still lacking, especially for lamb. Biopreservatives need more testing under conditions representative of commercial meat production, along with studies of any possible sensory effects, in order to validate their potential for large-scale industrial applications.

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