Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

By J. Samelis, A. Kakouri, J. Rementzis. 2000

217 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/bc05c237d0d4ef1fe9b233e34fd2d6848b7b23c1

How researchers see this paper

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1. B. Cenci-Goga
2. P. Sechi
3. M. F. Iulietto
4. Elena Borgogni

Citations in the corpus

• Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria (2015, background): “Non-LAB counts in MAP commodities, e.g., cooked turkey breast, have been shown to be lower than 103CFU g-1 (Samelis et al., 2000a).”
• Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012, unknown): “The activity of LAB leads to the formation of sour off-flavours and off odours, milky exudates and discolouration (Samelis et al. 2000; Stolzenbach et al. 2009).”