Microbial ecology of pork meat and pork products

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

“…Concerning the pH of the minced pork samples, the initial value (mean ± standard deviation, n = 4) of fresh samples was 5.59 ± 0.06, which is in agreement with the pH values reported for pork meat in the scientific literature [28]. The pH values recorded at the end of minced pork storage were 6.32 ± 0.39, 6.23 ± 0.44, 5.78 ± 0.42, and 6.08 ± 0.06 for storage at 4 °C, 8 °C, 12 °C, and dynamic temperature conditions, respectively (Figure 2).…”

Rapid methods for assessing of microbiological quality and detection of adulteration in animal origin food commodities using spectroscopy-based sensors coupled with machine learning methodologies

“…The mean estimated λ (h) for total mesophiles was 33, 18 and 16 at 4, 8, and 12 °C, respectively, and the corresponding mean μmax values (h −1 ) were 0.079, 0.127, and 0.222. Concerning the pH of the minced pork samples, the initial value (mean ± standard deviation, n = 4) of fresh samples was 5.59 ± 0.06, which is in agreement with the pH values reported for pork meat in the scientific literature (Iacumin and Carballo, 2016). The pH values recorded at the end of minced pork storage were 6.32 ± 0.39, 6.23 ± 0.44, 5.78 ± 0.42, and 6.08 ± 0.06 for storage at 4 °C, 8 °C, 12 °C, and dynamic temperature conditions, respectively (Figure 3.2.).…”