Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence

Huang, Qianli; Zhang, Huijuan; Zhang, Li; Xu, Baocai

doi:10.1080/10408398.2023.2272770

Cited by 2 publications

(2 citation statements)

References 136 publications

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“…However, as Huang et al [76] concluded, understanding the metabolic pathways that lead to spoilage in meat is necessary to control spoilage. These spoilage microorganisms utilize different mechanisms according to the type of food, and interaction with other microorganisms will accelerate the spoilage process.…”

Section: Cooked Perishable Cured Meatsmentioning

confidence: 99%

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Bodie,

Wythe,

Dittoe

et al. 2024

Foods

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Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

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Section: Cooked Perishable Cured Meatsmentioning

confidence: 99%

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Bodie,

Wythe,

Dittoe

et al. 2024

Foods

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show abstract

“…Therefore, it can be established that precipitation and SWCs are strongly associated with local climate (Mei et al 2019 ). Diverse microbial communities coexist in various soil types to maintain their textural heterogeneity at microscale (Huang et al 2023 ). Soil textures mainly hinge on soil heterogeneity, which has a direct linkage to soil pores distribution (Rooney et al 2022 ).…”

Section: Introductionmentioning

confidence: 99%

AI and machine learning for soil analysis: an assessment of sustainable agricultural practices

Awais,

Naqvi,

Zhang

et al. 2023

Bioresour. Bioprocess.

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Sustainable agricultural practices help to manage and use natural resources efficiently. Due to global climate and geospatial land design, soil texture, soil–water content (SWC), and other parameters vary greatly; thus, real time, robust, and accurate soil analytical measurements are difficult to be developed. Conventional statistical analysis tools take longer to analyze and interpret data, which may have delayed a crucial decision. Therefore, this review paper is presented to develop the researcher’s insight toward robust, accurate, and quick soil analysis using artificial intelligence (AI), deep learning (DL), and machine learning (ML) platforms to attain robustness in SWC and soil texture analysis. Machine learning algorithms, such as random forests, support vector machines, and neural networks, can be employed to develop predictive models based on available soil data and auxiliary environmental variables. Geostatistical techniques, including kriging and co-kriging, help interpolate and extrapolate soil property values to unsampled locations, improving the spatial representation of the data set. The false positivity in SWC results and bugs in advanced detection techniques are also evaluated, which may lead to wrong agricultural practices. Moreover, the advantages of AI data processing over general statistical analysis for robust and noise-free results have also been discussed in light of smart irrigation technologies. Conclusively, the conventional statistical tools for SWCs and soil texture analysis are not enough to practice and manage ergonomic land management. The broader geospatial non-numeric data are more suitable for AI processing that may soon help soil scientists develop a global SWC database. Graphical Abstract

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Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence

Cited by 2 publications

References 136 publications

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

AI and machine learning for soil analysis: an assessment of sustainable agricultural practices

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