Zobrazeno 1 - 10
of 1 744
pro vyhledávání: '"COOKED MEAT"'
Autor:
Snizhana Lokes, Larysa Shevchenko, Kyrylo Doronin, Vita Mykhalska, Valentyna Israelian, Nataliia Holembovska, Nina Tverezovska, Oleksandr Savchenko
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The main spoilage microorganisms of the vacuum-packaged sausages on the first day of chilled storage are the bacteria of the following families: Enterobacteriaceae (Raoultella planticola, Raoultella ornithinolytica, and Citrobacter freundii), Morgane
Externí odkaz:
https://doaj.org/article/1225eb9db16e4657b7a3e3206c63dccb
Autor:
Wilson José Fernandes Lemos Junior, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Angela Gava Barreto, Fabiano Alves de Oliveira, Breno Pereira de Paula, Erick Almeida Esmerino, Viviana Corich, Alessio Giacomini, André Fioravante Guerra
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and micro
Externí odkaz:
https://doaj.org/article/3441caab80c2442f8a9b3ce2aaa6e295
Publikováno v:
Microbiologia Medica, Vol 39, Iss 1 (2024)
Background: about 20% of the world’s population has been colonized by Staphilococcus aureus in the long term. Nasal carriage of S. aureus is an important risk factor for sepsis. In most cases, asymptomatic colonized Healthcare Workers (HCWs) can se
Externí odkaz:
https://doaj.org/article/5761e2c711fe4ab7bbc7e3787845bff1
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 35, Iss 12, Pp 1734-1739 (2023)
ObjectiveTo analyze the molecular characteristics and antibiotic susceptibility of Salmonella isolates and investigate the contamination of Salmonella in pre-packed cooked meat products during food processing.MethodsAccording to the sampling requirem
Externí odkaz:
https://doaj.org/article/19233fcbedc84c388ecca0db75326c44
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 340-348 (2023)
A method was developed for the determination of amantadine sulfonamides, quinolones and chloramphenicols in cooked meat. The samples were extracted with acetonitrile-water mixtures (V:V=8:2), purified with PRiME HLB solid phase extraction column. 36
Externí odkaz:
https://doaj.org/article/6b6428778b2b4b29a71a7c9040765442
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e26848- (2024)
The Sicilian sumac (Rhus coriaria L.) is considered an excellent source of natural polyphenols whose antioxidant activity is able to affect specific technological functions. The effect of the Rhus coriaria addition on the quality of beef burgers befo
Externí odkaz:
https://doaj.org/article/bb4db14b77854cf7b29077250746df55
Publikováno v:
Foods, Vol 13, Iss 10, p 1446 (2024)
The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. ‘Ananasnaya’) fruit pulp, as wel
Externí odkaz:
https://doaj.org/article/326feae53eec44a48fdf598aebd10f2a
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Autor:
GAO Peng, MA Xiaochen, LYU Jinchang, CHEN Dongwan, LIU Xiufeng, ZHEN Guoxin, HE Chao, ZHANG Yutong
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 4, Pp 786-790 (2022)
ObjectiveTo understand the potential harm and influencing factors to the health risk of residents through the exposure of nitrite in cooked meat products in S district of Beijing.MethodsThe nitrite contents in 535 cooked meat samples in S district fr
Externí odkaz:
https://doaj.org/article/49fa73595f3245fab072bab5f7bf636a
Publikováno v:
Open Agriculture, Vol 8, Iss 1, Pp p. 433-46 (2023)
The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased i
Externí odkaz:
https://doaj.org/article/27a4e167127d4341abaf0fea1672adc0