The lactic acid bacteria (LAB) are a group of gram-positive bacteria capable of converting
carbohydrate substrates into organic acids and producing a wide range of metabolites …

In recent years, microporous modified atmosphere packaging has been widely concerned
because of its adjustable air permeability and low processing cost. With the development …

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-
aerophilic microorganisms widely explored as starter cultures food industry to enhance the …

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin
and characteristics of its dietary matrix. Several decontamination substances are used …

The most significant occurrence of food-borne diseases is due to Campylobacter and
Salmonella contamination from chicken meat, and for this reason, strict regulations about …

Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut,
and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2° C in …

The present study was undertaken to investigate the effect of lactic acid (LA), acetic
acid,(AA) and trisodium phosphate (TSP) spray on the microbiological population of beef …

Escherichia coli (E. coli) O157: H7-contaminated pork and production environments, are
often a major source of foodborne outbreaks. This study evaluated the inhibition of E. coli …

Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …

Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …