Biofilms are defined as bacterial communities surrounded by a structured extracellular polymeric matrix which is adhered to biotic or abiotic surfaces [1]. Biofilm formation develops in two steps: firstly, a primary attachment occurs onto polymeric surfaces, mediated partly by cell-wall associated adhesins; secondly, cell-cell proliferation forms a multilayered biofilm, mediated by production o...

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food industry for both the analysis and modification of food products. The sound ranges employed can be divided into high frequency, low energy diagnostic ultrasound and low frequency, high energy power ultrasound. The former is usually used as a non-destructive analytical technique for quality assurance a...

Biodegradable waste is by definition degraded by other living organisms. Every day, meat industry produces large amounts of a specific type of biodegradable waste called slaughterhouse waste. Traditionally in Europe, this waste is recycled in rendering plants which produce meat and bone meal and fat. However, feeding animals with meat and bone meal has been banned since the outbreaks of bovine ...

Functional properties of meat constituents are known to be of importance for raw meat materials carried through the manufacturing phases that result in "processed meat products." Major functional properties are: (a) water-binding ability (or water-holding capacity); (b) fat stabilization (or fat emulsification); (c) particle-to-particle binding ability (or protein gelation); and (d) the develop...

Meat is one of the main sources protein in human nutrition. During recent years meat production volume has been showing significant growth worldwide. The total red expected to show an 80% increase by 2029, according Organisation for Economic Co-operation Development (OECD). Such indicates necessity existing line modernisation satisfy future increased demand products. This article critically rev...

Enterococci isolated from packaging areas of meat-processing facilities that produce ready-to-eat meat products were examined for high-level vancomycin resistance. A total of 406 enterococci isolates from the plants' packaging areas were examined for vancomycin resistance. High-level vancomycin resistance was not demonstrated in any enterococci isolated from 12 meat-processing plants.

Consumer acceptance of manufactured frozen "heat and serve" foods has produced a fast growing industry. Mass processing of these foods brings about various problems of a microbiological nature on the production, distribution, and retail level. Many segments of the industry have developed adequate quality control measures for flavor, physical appearance, stability, and wholesomeness. Slocum (195...