Glucose in Mince-Meat

Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load

In order to measure the effect of antibacterial nano-covers, the direct contact of covers with meat products mixture was used as a control. Samples were contaminated with standard strains of gram-negative Escherichia coli and gram-positive bacteria Staphylococcus aureus. The samples were compared at specified times (0, 24, 48, and 72 hours). Despite the samples had large numbe...

MINCE: A Static Global Variable-Ordering for SAT and BDD

Many popular algorithms that work with Boolean functions are dramatically dependent on the order of variables in input representations of Boolean functions. Such algorithms include satisfiability (SAT) solvers that are critical in formal verification and Binary Decision Diagrams (BDDs) manipulation algorithms that are increasingly popular in synthesis and verification. Finding better variable-o...

Eect of nisin and its combination with sodium chloride on the survival of Listeria monocytogenes added to raw bualo meat mince

Antilisterial activity of nisin (Nisaplin), alone at concentrations of 400 and 800 IU/g and in combination with 2% sodium chloride was incorporated in raw bu€alo meat mince. Samples of the raw meat mince were inoculated with 10 colony forming units (cfu)/g of L. monocytogenes and stored at 4 C for 16 days and at 37 C for 36 h. Initial estimates of pH, extract release volume, mesophilic and psyc...

Meat and Meat Products

Biogenic amines in meat and meat products.

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and sec...