Advances in meat spoilage detection: A short focus on rapid methods and technologies

Autor:	Bridget Fletcher, Keegan Mullane, Phoebe Platts, Ethan Todd, Aoife Power, Jessica Roberts, James Chapman, Daniel Cozzolino, Shaneel Chandra
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2018
Předmět:	Meat spoilage food detection technology electronic nose odor sensory bacteria contamination polymerase chain reactions spectroscopy Salmonella E. Coli Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 16, Iss 1, Pp 1037-1044 (2018)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2018.1525432
Popis:	Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.
Databáze:	Directory of Open Access Journals
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