Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

Gonzales-Barrón, Úrsula; Coelho-Fernandes, Sara; Santos-Rodrigues, Gisela; Choupina, Altino; Bermúdez, Roberto; Osoro, K.; Celaya, R.; García, R. Rosa; Peric, Tanja; Bianco, S.; Piasentier, Edi; Chiesa, Francesco; Brugiapaglia, Alberto; Battaglini, Luca Maria; Baratta, Mario; Bodas, Raúl; Lorenzo, José M.; Cadavez, Vasco

doi:10.1016/j.smallrumres.2020.106298

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Main Factors Responsible For Food Spoilage1

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Cited by 4 publications

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“…Vegetation was not cut when the sheep were not grazing. More details on livestock management and sites characteristics can be found in Gonzales-Barron et al (2021).…”

Section: Methodsmentioning

confidence: 99%

Arthropod biodiversity associated to European sheep production systems

García

Peric

Cadavez

et al. 2021

Small Ruminant Research

Self Cite

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“…Vegetation was not cut when the sheep were not grazing. More details on livestock management and sites characteristics can be found in Gonzales-Barron et al (2021).…”

Section: Methodsmentioning

confidence: 99%

Arthropod biodiversity associated to European sheep production systems

García

Peric

Cadavez

et al. 2021

Small Ruminant Research

Self Cite

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“…Figure 2 summarizes the factors responsible for food spoilage. The inherent or intrinsic factors include the chemical, physical, and biological makeup of the food matrix, i.e., water activity, pH, moisture content, food composition, redox potential (oxidation-reduction), biological structures, and antimicrobial compo-nents [55]. The external or extrinsic factors include a gaseous environment, temperature, the relative humidity, the processing operations, and the presence of other microorganisms [56].…”

Section: Main Factors Responsible For Food Spoilagementioning

confidence: 99%

Application of Electrolyzed Water in the Food Industry: A Review

et al. 2022

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Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

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