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Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium-dose irradiation accompanied by 7°C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P>0.05) was observed in meat pH or color, but TBA values increased after 7 days storage. 相似文献
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Barbara Nielsen Michael J. Colle Gülhan Ünlü 《International Journal of Food Science & Technology》2021,56(1):39-51
Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality. 相似文献
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本文综述了饲用微生物制剂的定义和作用机理. 针对目前饲用微生物制剂使用效果不一致的问题分析了其影响因素, 并就饲用微生物应具备的条件, 在使用中的安全问题、功效评价等研究进展, 以及今后的研究发展方向进行了探讨. 相似文献
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