The behaviour of spoilage and pathogenic microorganisms was evaluated after high-pressure treatment (600 MPa 6 min, 31 8C) and during chilled storage at 4 8C for up to 120 days of commercial meat products. The objective was to determine if this pressure treatment is a valid process to reduce the safety risks associated with Salmonella and Listeria monocytogenes, and if it effectively avoids or ...

background: antibiotics are an important class of drugs which are commonly used in veterinary for therapeutic, prophylactic and growth promotion purposes. antibiotic consumption may leave some residues in livestock food products leading to human health problems as well as failure in fermentation processing. the objective of this study was to investigate the antibiotic consumption pattern in ani...

Discoveries, understanding, and innovations in meat science during the last century have led to revolutionary changes in meat and poultry production, processing, marketing, and consumption. American Society of Animal Science members have made key contributions in most, if not all, categories of advancement. The first US university meat science program was begun in Minnesota in 1905. Use of mech...

Abstract As pork and products represent an important part of the diet, issue safety quality has become more prominent. Food concerns are shaping consumers’ attitudes toward safe food. The farm meat sectors aim at producing healthy animals in a protected environment, which is key point for food/meat safety. most common biological hazards production chain Salmonella spp., Yersinia enterocolitica,...

Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat duri...

Meat hygiene consists of three major activities: post-mortem inspection; monitoring and surveillance for chemical hazards; and maintenance of good hygienic practice throughout all stages between slaughter and consumption of meat. Risk analysis is an applied science of increasing importance to these activities in the following areas: facilitating the distribution of pre-harvest, harvest and post...