Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C
نویسندگان
چکیده
منابع مشابه
Antimicrobial Treatments to Preserve Packaged Ready-to-Eat Table Grapes
Ready-to-eat table grapes are a product with severe shelf life problems. Mass loss, colour changes, accelerated softening and mould proliferation can greatly influence quality decay of berries. Hence, the effects of different dipping treatments on the quality of packaged ready-to-eat table grapes have been successfully assessed. Various antimicrobial compounds (trans-2-hexenal, potassium sorbat...
متن کاملProduction of a New Formulated Ready-to-Eat Food Product Based on Date Paste
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to s...
متن کاملInvestigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions.
Ready-to-eat (RTE) meat and poultry products manufactured with natural or organic methods are at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials and postlethality inter...
متن کاملSurvival and Metabolic Activity of Listeria monocytogenes on Ready-to-Eat Roast Beef Stored at 4 °C.
Three brands of commercial roast beef were purchased and artificially inoculated with a 5-strain Listeria monocytogenes cocktail at 2 inoculation levels (approximately 3 and 6 Log CFU/g). Although all 3 brands contained sodium diacetate and sodium lactate, inoculated Listeria cocktail survived for 16 d in all 3 brands; significant increases in L. monocytogenes numbers were seen on inoculated Br...
متن کاملFate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 218C
The U.S. Department of Agriculture has established standards for the composition and shelf stability of various readyto-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-e...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 2011
ISSN: 0032-5791
DOI: 10.3382/ps.2010-00816