Spoilage of meat has remained a serious challenge in developing countries, including
Nigeria, for decades. This has been due to poor storage systems in such countries where …

Meat plays a significant role in human diets, providing a rich source of high-quality protein.
With advancements in technology, research in the field of meat preservation has been …

B alangu is a traditional Nigerian grilled meat normally prepared from beef, and this study
was aimed at producing it from pork. Changes in its physicochemical properties and …

This study evaluated the antimicrobial activities of two lactic acid bacteria, Lactococcus lactis
subsp. lactis I23 and Lactococcus lactis subsp. lactis E91, against Brochothrix …

This study examined the effect of different packaging materials on some quality indices of a
Nigerian stick meat (tsire) during spontaneous storage at 30oC for four days. The packaging …

The objective of this chapter is to explain the state of the art, about the real application of
protective cultures in food preservation, and to answer in a simple way some questions …

Maya ve küfler depolanan gıda ve yemlerde bozulmaya neden olan mikroorganizmalar
olarak karşımıza çıkmaktadır. Özellikle süt ve et ürünleri, ekmek, meyve suları, reçel ve salça …

Raw minced meat samples (25) were randomly collected from different slaughterhouses in
Dakhlia and Sharkyia Governorates, Egypt. One hundred and fifty Bacillus species related to …

This study investigated the influence of frying at different time intervals of 2, 5 and 7 min on
the amino acids, thiobarbituric acids (TBA) and free fatty acids (FFA) of palm weevil …

Escherichia coli (40%) and least for Bacillus spp.(10%). It can be concluded that all the
sampled suya assayed in this study recorded bacteriological contaminants. Some of the …