Microbial meat substitutes
نویسندگان
چکیده
منابع مشابه
Microbial Attachment to Meat Surfaces
The attachment of microorganisms to various surfaces and the mechanisms of attachment have become of great interest to the food industry and to researchers during the past decade. Few things have a closer relationship to man than the many bacteria, yeasts and molds that we constantly contact in our food sources and environment. A large group of these organisms is considered as beneficial; they ...
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Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the pr...
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The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had si...
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In this work effects of gamma irradiation and storage time on microbial decontamination of fresh camel meat stored at 4 ̊C were evaluated. Microbial analysis indicated that irradiation had a significant effect on the reduction of microbial loads. Among the analyzed bacteria, coliforms were most sensitive to gamma radiation. Considering the sensory analyses and Total bacterial counts analyses as ...
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ژورنال
عنوان ژورنال: Microbial Biotechnology
سال: 2020
ISSN: 1751-7915,1751-7915
DOI: 10.1111/1751-7915.13610