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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Subject term biopreservatives Remove constraint Subject term: biopreservatives Text availability Citation in PubAg Remove constraint Text availability: Citation in PubAg
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1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

Author:
Coral Barcenilla; Miroslav Ducic; Mercedes López; Miguel Prieto; Avelino Álvarez-Ordóñez
Source:
Meat science 2022 v.183 pp. 108661
ISSN:
0309-1740
Subject:
anti-infective agents; biopreservation; biopreservatives; food industry; food quality; food safety; lactic acid; meat; meat science; metabolites; shelf life; spoilage; synergism; systematic review
Abstract:
... The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products re ...
DOI:
10.1016/j.meatsci.2021.108661

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. Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

Author:
Slim Smaoui; Anis Ben Hsouna; Aida Lahmar; Karim Ennouri; Ahlem Mtibaa-Chakchouk; Imen Sellem; Soumaya Najah; Mohamed Bouaziz; Lotfi Mellouli
Source:
Meat science 2016 v.117 pp. 196-204
ISSN:
0309-1740
Subject:
Mentha piperita; bacteriocins; biopreservatives; essential oils; menthol; microorganisms; minced beef; regression analysis; sensory evaluation; shelf life; thiobarbituric acid-reactive substances
Abstract:
... The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4°C for 21days. EOMP used alone limited ...
DOI:
10.1016/j.meatsci.2016.03.006

4. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage

Author:
Monyque Kais Araújo; Aline Marzaleck Gumiela; Keliani Bordin; Fernando Bittencourt Luciano; Renata Ernlund Freitas de Macedo
Source:
Meat science 2018 v.143 pp. 177-183
ISSN:
0309-1740
Subject:
Escherichia coli O157; Lactobacillus plantarum; allyl isothiocyanate; antimicrobial properties; biopreservatives; essential oils; garlic; lactic acid bacteria; minimum inhibitory concentration; nisin; physicochemical properties; sausages; sensory evaluation; sensory properties; shelf life; spoilage
Abstract:
... The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. ...
DOI:
10.1016/j.meatsci.2018.05.002

5. Control of Staphylococcus aureus in sausages by enterocin AS-48

Author:
Ananou, S.; Maqueda, M.; Martinez-Bueno, M.; Galvez, A.; Valdivia, E.
Source:
Meat science 2005 v.71 no.3 pp. 549-556
ISSN:
0309-1740
Subject:
sausages; food preservation; natural additives; bacteriocins; antibacterial properties; Staphylococcus aureus; food pathogens; food contamination; bacterial contamination; lactic acid bacteria; plate count; Enterococcus; pH; biopreservatives
Abstract:
... Results presented here are the first contribution on the anti-staphylococcal activity of bacteriocin AS-48 in a model meat sausage system. We have examined bacteriocin application, by inoculation with the enterocin AS-48 producer strain Enterococcus faecalis A-48-32 or by adding a semi-purified bacteriocin preparation. AS-48 inhibits proliferation of Staphylococcus aureus in sausages when added at ...
DOI:
10.1016/j.meatsci.2005.04.039
PubMed:
22060932

6. Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Author:
Tawanda Tayengwa; Obert C. Chikwanha; Pieter Gouws; Michael E.R. Dugan; Timothy Mutsvangwa; Cletos Mapiye
Source:
Meat science 2020 v.162 pp. 108029
ISSN:
0309-1740
Subject:
Angus; antioxidant activity; beef; beef cattle; biopreservatives; body weight; cattle finishing; citrus pulp; coliform bacteria; diet; grape pomace; lipids; longissimus muscle; microbial load; oxidation; packaging; shelf life; slaughter; steers; thiobarbituric acid-reactive substances
Abstract:
... The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity w ...
DOI:
10.1016/j.meatsci.2019.108029

7. Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants

Author:
Aida Lahmar; David Morcuende; María-Jesús Andrade; Leila Chekir-Ghedira; Mario Estévez
Source:
Meat science 2018 v.139 pp. 56-64
ISSN:
0309-1740
Subject:
Deverra; Teucrium; active food packaging; animal-based foods; biopreservatives; cold storage; consumer preferences; discoloration; essential oils; lipids; oxidation; shelf life; spraying
Abstract:
... The aim of this study was to assess the effectiveness of sprayable essential oils for counteracting the pro-oxidant environment created during retail display of lamb cutlets packed under high-oxygen atmosphere. North-African essential oils from Pituranthos chloranthus (PC) and Teucrium ramosissimum (TR) were applied by spraying on the surface of whole-lamb cutlets. The bio-preservative treatment l ...
DOI:
10.1016/j.meatsci.2018.01.015

8. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Author:
Ayhan Duran; Halil Ibrahim Kahve
Source:
Meat science 2020 v.162 pp. 107961
ISSN:
0309-1740
Subject:
aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
Abstract:
... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...
DOI:
10.1016/j.meatsci.2019.107961