Extended shelf-life of unrefrigerated prerigor cooked meat

Abugroun, H. A.; Cousin, M. A.; Judge, M. D.

doi:10.1016/0309-1740(93)90060-u

Cited by 15 publications

(6 citation statements)

References 30 publications

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“…Antimicrobial agents such as organic acids, bacteriocins and spice extracts have been tested for their ability to control meat spoilage (Abugroun, Cousin, & Judge, 1993;Hotchkiss, 1995;Miller, Call, & Whiting, 1993). Garlic oil is mainly composed of sulfur-containing compound such as allicin, diallyl disulfide and diallyl trisulfide that possess better antimicrobial activity than the corresponding ground form (Nychas, 1995).…”

Section: Introductionmentioning

confidence: 99%

Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin

Pranoto

Rakshit

Salokhe

2005

LWT - Food Science and Technology

495

279

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Section: Introductionmentioning

confidence: 99%

Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin

Pranoto

Rakshit

Salokhe

2005

LWT - Food Science and Technology

495

279

View full text Add to dashboard Cite

“…The raw materials were dipped into citric acid (1.25%), lactic acid (1.25%) and tartaric acid (1.25%), respectively. The duration of dipping was 1 min (Abugroun et al . 1992).…”

Section: Methodsmentioning

confidence: 99%

“…The raw materials were dipped into citric acid (1.25%), lactic acid (1.25%) and tartaric acid (1.25%), respectively. The duration of dipping was 1 min (Abugroun et al 1992). After the organic acid treatment, the pork ham and fat were mixed with salt (1.5%), sodium nitrite (150 ppm), sodium ascorbate (0.05%), sodium polyphosphate (0.15%), sucrose (6%), potassium sorbate (0.18%), sodium glutamate (0.2%), pepper (0.2%) and rice wine (1.0%).…”

Section: Sample Preparationmentioning

confidence: 99%

Effect of organic acids on the microbial quality of Taiwanese‐style sausages

Wan

Lin

Sakata

2007

Animal Science Journal

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The effects of organic acids on the microbial quality of Taiwanese-style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese-style sausages and stored from 0 to 40 days at 4 degrees C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter-L and Hunter-a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6-1.2 log(10) colony-forming unit (CFU)/g greater than those of treated groups throughout storage at 4 degrees C. The light color (L-value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf-life and improve the microbiological quality of Taiwanese-style sausages

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“…Antimicrobial agents such as organic acids, bacteriocins and spice extracts have been tested for their ability to control meat spoilage [7]. Nano titanium dioxide (nano-TiO 2 ) material is a kind of important inorganic materials.Due to its small particle size,chemical stability,high catalytic activity,high oxidative ability,nontoxicity,harmlessness,low price,no secondary pollution,etc.It has abroad applied in various fields such as energy,information,materials,enviromental protection, antibacterial and so on [8].Nano-TiO 2 is an inert metal oxide,which is widely used in food color additive [9].…”

Section: Introductionmentioning

confidence: 99%

Research on Antimicrobial Activity and Packaging Performance of Degradable Protein Films

Qiao

Huang

Jia

et al. 2014

AMR

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The degradable protein film-forming materials contained 5% whey protein isolate (WPI), 2% sodium caseinate (NaCas) and 50% glycerol,which was the optimal formula obtained by uniform design method of previous work. The antimicrobial activity and packaging performance of WPI-NaCas degradable protein films were discussed by addition of nanoTiO2 at different concentrations (0,0.05,0.10,0.15,0.20g•(200ml)-1) in film-forming solution.The results showed that nanoTiO2 and protein films showed a certain degree of compatibility.Addition of nanoTiO2 could improve tensile strength and elongation at break of the protein films and decrease WVP values of the films,but decrease light transmittance,increase haze of the protein films. The degradable protein films suited for using below150°C.And,nanoTiO2 incorporated into protein films had antimicrobial activity against both E.coli and S.aureus.

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Extended shelf-life of unrefrigerated prerigor cooked meat

Cited by 15 publications

References 30 publications

Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin

Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin

Effect of organic acids on the microbial quality of Taiwanese‐style sausages

Research on Antimicrobial Activity and Packaging Performance of Degradable Protein Films

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