In this study, microbiological, sensory and color changes in vacuum-packed meagre fillets treated with aqueous ozone for different periods of time were investigated. Meagre 15 (O-15) 30 (O-30) minutes stored at +2 °C 12 days. Control group (C) was not after vacuum packaging. For microbiological changes, Total Mesophilic Aerobic Bacteria (TMAB), Pseudomonas sp. , Lactic Acid (LAB) Psychrophilic ...

Copyright 2014 The Korean Society of Plastic and Reconstructive Surgeons This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. San Antonio, TX, U...

The “elimination” of chemical additives used in a wide variety of foods is demanded, while “natural” additives are seen as a benefit for both quality and safety. Researchers are looking for new sources of ingredients and/or additives. The aim of this work was to study the effect of 1) the addition of 5.00% citrus fibre washing water (CFWW) and 0.02% rosemary essential oil (REO) or 0.02 % thyme ...

OBJECTIVE Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. METHODS The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 ...