کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4367590 | 1616643 | 2012 | 12 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Spoilage microbiota associated to the storage of raw meat in different conditions Spoilage microbiota associated to the storage of raw meat in different conditions](/preview/png/4367590.png)
The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed.
► The most important microbial species occurring during meat storage are described.
► The effect of different storage conditions on microbial composition of meat is highlighted.
► The principal tools used for the identification of meat microbiota are reviewed.
Journal: International Journal of Food Microbiology - Volume 157, Issue 2, 2 July 2012, Pages 130–141