Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

de Andrade Cavalari, Caroline Maria; Imazaki, Pedro Henrique; Pirard, Barbara; Lebrun, Sarah; Vanleyssem, Raphael; Gemmi, Céline; Antoine, Céline; Crevecoeur, Sébastien; Daube, Georges; Clinquart, Antoine; de Macedo, Renata Ernlund Freitas

doi:10.1016/j.meatsci.2024.109441

Meat Science

2024

DOI: 10.1016/j.meatsci.2024.109441

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Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

Caroline Maria de Andrade Cavalari,

Pedro Henrique Imazaki,

Barbara Pirard

et al.

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Cited by 4 publications

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Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

Cited by 4 publications

References 43 publications

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review

Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives

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