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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Subject term bacteria Remove constraint Subject term: bacteria
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1. Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

Author:
Shannon M. Cruzen; Hayriye Cetin-Karaca; Rodrigo Tarté; Joseph G. Sebranek; James S. Dickson
Source:
Meat science 2022 v.184 pp. 108687
ISSN:
0309-1740
Subject:
Clostridium perfringens; Salmonella enterica; Staphylococcus aureus; bacon; bacteria; meat science; pork bellies
Abstract:
... Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a process deviation. Additionally, laboratory simulati ...
DOI:
10.1016/j.meatsci.2021.108687

2. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage

Author:
Hwan Hee Yu; Yeon Jin Kim; Yeong Jin Park; Dong-Min Shin; Yun-Sang Choi; Na-Kyoung Lee; Hyun-Dong Paik
Source:
Meat science 2020 v.169 pp. 108219
ISSN:
0309-1740
Subject:
Citrus paradisi; active food packaging; anaerobes; antibacterial properties; bacteria; beef; biopreservatives; cold storage; color; food pathogens; foodborne illness; grapefruits; lipid peroxidation; nisin; pH; protein degradation; seed extracts; shelf life
Abstract:
... This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging ...
DOI:
10.1016/j.meatsci.2020.108219

3. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Author:
FahadY. Al-Juhaimi; Ibrahim A. Babtain; Isam A. Mohamed Ahmed; Omer N. Alsawmahi; Kashif Ghafoor; Oladipupo Q. Adiamo; Elfadil E. Babiker
Source:
Meat science 2020 v.162 pp. 108044
ISSN:
0309-1740
Subject:
Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:
... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:
10.1016/j.meatsci.2019.108044

4. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms

Author:
Jun-ichi Wakamatsu; Hotaka Kawazoe; Momo Ohya; Toru Hayakawa; Haruto Kumura
Source:
Meat science 2020 v.161 pp. 107989
ISSN:
0309-1740
Subject:
acids; bacteria; color; cured meats; fermented meat; minced meat; nitrates; nitrites; pH; pork; protoporphyrin; zinc
Abstract:
... Zinc protoporphyrin IX (ZnPP) mainly contributes to the red color of dry cured ham without nitrites/nitrates. Here, we examined the effects of acids used for pH adjustment, pH, and microorganisms on ZnPP formation. The results showed that ZnPP formation and optimal pH were dependent upon the acid type. In the presence of microorganisms, the optimal pH for ZnPP formation shifted to higher values, w ...
DOI:
10.1016/j.meatsci.2019.107989

5. Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation

Author:
Sajed Amjadi; Maryam Nazari; Safar Ali Alizadeh; Hamed Hamishehkar
Source:
Meat science 2020 v.167 pp. 108161
ISSN:
0309-1740
Subject:
2,2-diphenyl-1-picrylhydrazyl; Fourier transform infrared spectroscopy; X-ray diffraction; antibacterial properties; bacteria; beef; chitosan; color; contact angle; crystal structure; gelatin; hydrogen bonding; hydrophobicity; lipid peroxidation; mechanical properties; nanocomposites; nanofibers; nanoparticles; pH; packaging; scanning electron microscopy; zinc oxide
Abstract:
... The objective of this study was to fabricate betanin nanoliposomes incorporated gelatin/chitosan nanofiber/ZnO nanoparticles bionanocomposite film (G/CH NF/ZnO NPs/B NLPs) and investigate its effects on the preservation of fresh beef. The scanning electron microscopy image of nanocomposite film displayed a good inter-connective porous morphology. Fourier transform infrared and X-ray diffraction an ...
DOI:
10.1016/j.meatsci.2020.108161

6. Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

Author:
Hwan Hee Yu; Ye Ji Song; Yeon Jin Kim; Hee Young Lee; Yun-Sang Choi; Na-Kyoung Lee; Hyun-Dong Paik
Source:
Meat science 2020 v.165 pp. 108108
ISSN:
0309-1740
Subject:
Staphylococcus aureus; bacteria; beef; equations; growth models; logit analysis; modified atmosphere packaging; raw meat; temperature; vacuum packaging
Abstract:
... This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. ...
DOI:
10.1016/j.meatsci.2020.108108

7. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Author:
N. Higuero; I. Moreno; G. Lavado; M.C. Vidal-Aragón; R. Cava
Source:
Meat science 2020 v.163 pp. 108062
ISSN:
0309-1740
Subject:
additives; bacteria; chlorides; color; cured meats; drying; lipid peroxidation; lipids; loins; molds (fungi); nitrates; nitrites; oxidation; pH; water activity; yeasts
Abstract:
... Four batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrite: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemical parameters (moisture, pH, water activity, chloride and residual nitrate and nitrite contents), instrumental colour and nitrosylmyoglobin content, ...
DOI:
10.1016/j.meatsci.2020.108062

8. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Author:
Md Asaduzzaman; Momo Ohya; Haruto Kumura; Toru Hayakawa; Jun-ichi Wakamatsu
Source:
Meat science 2020 v.165 pp. 108109
ISSN:
0309-1740
Subject:
Enterococcus faecium; Lactococcus lactis; Leuconostoc mesenteroides; bacteria; color; fermented meat; fluorescence; heat; meat; minced meat; nitrates; nitrites; probiotics; protoporphyrin; ribosomal RNA; sequence analysis; zinc
Abstract:
... In order to improve the color of meat products by producing zinc protoporphyrin IX (ZnPP) in meat, we searched for edible bacteria with high ZnPP-forming ability. Eleven bacteria used in different animal products and 126 bacteria isolated from environmental and probiotic sources were assessed for their ability to form ZnPP. Many bacteria from both sources showed a high ZnPP-forming ability. Only t ...
DOI:
10.1016/j.meatsci.2020.108109

9. Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH

Author:
Nompumelelo Shange; Pieter Gouws; Louwrens C. Hoffman
Source:
Meat science 2019 v.147 pp. 13-19
ISSN:
0309-1740
Subject:
Connochaetes; Enterobacteriaceae; aerobes; aerobic conditions; bacteria; bacterial growth; color; longissimus muscle; meat; pH; plate count; refrigeration; spoilage; wildebeest
Abstract:
... The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and Hₐb = 36.85) were greater than values ...
DOI:
10.1016/j.meatsci.2018.08.021

10. Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Author:
Laura Perea-Sanz; Rebeca Montero; Carmela Belloch; Mónica Flores
Source:
Meat science 2019 v.147 pp. 100-107
ISSN:
0309-1740
Subject:
bacteria; fermented sausages; methanethiol; microbial activity; nitrate reduction; octanoic acid; odors; potatoes; sodium nitrate; storage time; volatile compounds
Abstract:
... Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction resulted in a reduction of sausage redness. General microbial counts decreased during vacuum storag ...
DOI:
10.1016/j.meatsci.2018.08.026

11. Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage

Author:
Joko Sujiwo; Hye-Jin Kim; Sung-Ok Song; Aera Jang
Source:
Meat science 2019 v.149 pp. 120-125
ISSN:
0309-1740
Subject:
aerobes; bacteria; beef; cold; cold storage; color; equations; freshness; nitrogen; pH; regression analysis; shelf life
Abstract:
... In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value ...
DOI:
10.1016/j.meatsci.2018.11.017

12. Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

Author:
So Yeon Kim; Hae In Yong; Ki Chang Nam; Samooel Jung; Dong-Gyun Yim; Cheorun Jo
Source:
Meat science 2018 v.136 pp. 85-92
ISSN:
0309-1740
Subject:
X-radiation; aerobes; autolysis; bacteria; beef; irradiation; microbial growth; microbiological quality; myofibrillar proteins; pH; temperature
Abstract:
... The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4°C and 14°C), and aging time (0, 3, 7, and 14days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M. semimembranosus. Regardless of irradiation source, irradiation prior to aging reduced the total number of aerobic bacteria in beef and this reduction was main ...
DOI:
10.1016/j.meatsci.2017.10.016

13. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days

Author:
Lena Schuster; Corinna Franke; Patrick Silcock; Jonathan Beauchamp; Phil J. Bremer
Source:
Meat science 2018 v.145 pp. 31-39
ISSN:
0309-1740
Subject:
adipose tissue; bacteria; gas chromatography-mass spectrometry; headspace analysis; lean meat; meat; solid phase microextraction; storage temperature; storage time; vacuum packaging; volatile organic compounds
Abstract:
... The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic compound (VOC) profile of vacuum-packed (VP) lamb stored at 2 °C for up to 15 days was investigated using two sampling approaches. VOC development in individual samples was followed over time using either a traditional sampling regime where replicate samples were sampled (single-use) at a given time ...
DOI:
10.1016/j.meatsci.2018.05.016

14. Dry-aging improves meat quality attributes of grass-fed beef loins

Author:
Jordy Berger; Yuan H. Brad Kim; Jerrad F. Legako; Silvana Martini; Jiwon Lee; Paul Ebner; Stacy M. Scramlin Zuelly
Source:
Meat science 2018 v.145 pp. 285-291
ISSN:
0309-1740
Subject:
USDA; anaerobes; bacteria; beef; beef carcasses; flavor; juiciness; loins; longissimus muscle; meat quality; steaks
Abstract:
... The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dr ...
DOI:
10.1016/j.meatsci.2018.07.004

15. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

Author:
Souad Christieans; Laurent Picgirard; Emilie Parafita; André Lebert; Thierry Gregori
Source:
Meat science 2018 v.137 pp. 160-167
ISSN:
0309-1740
Subject:
Listeria monocytogenes; Salmonella Typhimurium; additives; bacteria; drying; fermented sausages; microbial growth; nitrites; pathogens; pork; potassium nitrate; sodium nitrate; Europe
Abstract:
... Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are used for controlling bacterial growth such as nitrite and salt addition. In Europe, practices consist of adding potassium nitrate (250ppm expressed as NaNO3) or a combination of nitrate/nitrite (150/150ppm expressed as NaNO3/NaNO2 respectively ...
DOI:
10.1016/j.meatsci.2017.11.028

16. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

Author:
Didier Majou; Souad Christieans
Source:
Meat science 2018 v.145 pp. 273-284
ISSN:
0309-1740
Subject:
Clostridium botulinum; Escherichia coli; Salmonella; anaerobes; antibacterial properties; autoxidation; bacteria; cured meats; ecosystems; meat; nitrates; nitrites; oxidants; oxidative stress; pH; sodium chloride
Abstract:
... For cured meat products, nitrite is recognized for its antimicrobial effects against pathogenic bacteria, even though the specific inhibitory mechanisms are not well known. Nitrite contributes to oxidative stress by being the precursor of peroxynitrite (ONOO⁻), which is the major strong oxidant. Thus, bacterial stress (highly pH-very low partial pressure of oxygen-dependent) is enhanced by the nit ...
DOI:
10.1016/j.meatsci.2018.06.013

17. Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

Author:
Xiaoyin Yang; Lixian Zhu; Yimin Zhang; Rongrong Liang; Xin Luo
Source:
Meat science 2018 v.141 pp. 94-102
ISSN:
0309-1740
Subject:
Lactobacillus; Lactococcus; Leuconostoc; Pseudomonas; Serratia; Vagococcus; amino acids; bacteria; beef; carbon dioxide; carbon monoxide; high-throughput nucleotide sequencing; lipid metabolism; metagenomics; microbial communities; modified atmosphere packaging; physicochemical properties; spoilage; steaks; storage temperature
Abstract:
... The microbial community dynamics were investigated in this study to understand the spoilage of beef steaks packaged in both modified atmosphere packaging (MAP): 80%O2-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2). Steaks were stored at 2 °C for 20 days. Meat physicochemical changes and microbial counts were monitored, and the microbial communities were evaluated by high throughput-seq ...
DOI:
10.1016/j.meatsci.2018.03.010

18. The impact of frozen storage duration on physical, chemical and microbiological properties of pork

Author:
Helga Medić; Ivona Djurkin Kušec; Jelka Pleadin; Lidija Kozačinski; Bela Njari; Brigita Hengl; Goran Kušec
Source:
Meat science 2018 v.140 pp. 119-127
ISSN:
0309-1740
Subject:
Enterobacteriaceae; Pseudomonas; bacteria; freezing; frozen storage; ham; lipid peroxidation; pH; protein content; raw meat; saturated fatty acids; storage time; water content
Abstract:
... The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and belly rib). During frozen storage, significant alterations in physical and chemical parameters were observed through the increase of the total exudate, pH and lightness (L*), and a decrease of shear forc ...
DOI:
10.1016/j.meatsci.2018.03.006

19. The prevalence of Clostridium difficile in cattle and sheep carcasses and the antibiotic susceptibility of isolates

Author:
Hamparsun Hampikyan; Enver Baris Bingol; Karlo Muratoglu; Esra Akkaya; Omer Cetin; Hilal Colak
Source:
Meat science 2018 v.139 pp. 120-124
ISSN:
0309-1740
Subject:
Clostridium difficile; antibiotic resistance; bacteria; cattle; cefotaxime; imipenem; ovine carcasses; sheep; slaughter; spores; vancomycin
Abstract:
... Clostridium difficile is an anaerobic, spore forming, rod shaped bacterium frequently isolated from butchery animals in recent years. The aim of this study is to evaluate the presence of C. difficile (especially ribotype 027 and 078) in cattle and sheep carcasses and to investigate the antibiotic susceptibility of isolates. The bacterium was isolated in 83 out of 247 (33.6%) cattle and 78 out of 3 ...
DOI:
10.1016/j.meatsci.2018.01.020

20. Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Author:
Xiaojing Tian; Wei Wu; Qianqian Yu; Man Hou; Fang Gao; Xingmin Li; Ruitong Dai
Source:
Meat science 2017 v.123 pp. 97-104
ISSN:
0309-1740
Subject:
Alcaligenaceae; Bacteroidaceae; Brevundimonas; Carnobacterium; Clostridiales; Enterococcus; Lactobacillaceae; Lactococcus; Moraxellaceae; Pseudomonas; bacteria; cold storage; cooking; genes; heat; longissimus muscle; meat quality; microbiological quality; pork; ribosomal RNA; shelf life; species diversity; storage time
Abstract:
... The bacterial ecology of long term ohmic- (LTOH) and water bath- (WB) cooked pork longissimus lumborum during refrigerated storage was investigated by culture-dependent and amplicon sequencing of 16S rRNA gene. High bacterial diversity was observed in both LTOH- and WB-cooked meat, and the diversity decreased with prolonged storage, however, it was more complex in LTOH-cooked meat compared with WB ...
DOI:
10.1016/j.meatsci.2016.09.007