Meat safety and quality: a biological approach |
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Authors: | Barbara Nielsen Michael J Colle Gülhan Ünlü |
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Affiliation: | 1. School of Food Science, University of Idaho, 875 Perimeter Drive, Moscow, ID, 83844-2312 USA;2. Department of Animal and Veterinary Science, University of Idaho, 875 Perimeter Drive, Moscow, ID, 83844-2330 USA |
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Abstract: | 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. |
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Keywords: | Bacteriocins/colicins/microcins bacteriophages competitive exclusion hurdle technology preharvest and post-harvest meat safety and quality probiotics/prebiotics/synbiotics/direct-fed microbials protective cultures |
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