The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

Samelis, John; Kakouri, Athanasia; Rementzis, John

doi:10.1016/s0168-1605(99)00190-7

Cited by 54 publications

(21 citation statements)

References 29 publications

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“…The proportion of heterofermentative LAB is clearly higher in "morcilla" compared to the LAB found by other authors in meat and meat products (Shaw and Harding, 1984;Morishita and Shiromizu, 1986;Schillinger and Lücke, 1987;Korkeala and Mäkelä, 1989;von Holy et al, 1992;Dykes et al, 1994a;Franz and von Holy, 1996;Samelis et al, 2000aSamelis et al, , 2000b. The presence of heterofermentative LAB (lactobacilli and leuconostocs) in the previous studies was lower than 50%.…”

Section: Discussionmentioning

confidence: 55%

“…This product had also been showing W. viridescens was the major LAB found in fresh and modified atmosphere packaged "morcilla" as well as pasteurized "morcilla". This species has especially been associated with the greening of meat products due to the production of hydrogen peroxide (Niven and Evans, 1957;Hammes et al, 1991) but lower numbers of W. viridescens have been found by other workers both in fresh meat and meat products (Morishita and Shiromizu, 1986;Schillinger and Lücke, 1987) and cooked products (Samelis et al, 2000a(Samelis et al, , 2000b. This species has occasionally been observed to form the main spoilage populations in Swedish ring sausages (Borch et al, 1988).…”

Section: Discussionmentioning

confidence: 94%

“…Many authors have reported the difficulty of identification of leuconostocs by phenotypic means due to the great heterogeneity in biochemical and physiological characteristics (Milliere et al, 1989;Shaw and Harding, 1989;von Holy et al, 1991;Mäkelä et al, 1992;Dykes et al, 1994a;Björkroth et al, 1998;Samelis et al, 2000a).…”

Section: Discussionmentioning

confidence: 99%

“…mesenteroides and Lc. carnosum species are commonly found in spoiled vacuum meat and meat products (Shaw and Harding, 1989;Korkeala and Mäkelä, 1989;von Holy et al, 1991von Holy et al, , 1992Dykes et al, 1994b;Franz and von Holy, 1996;Björkroth et al, 1998;Samelis et al, 2000a;2000b). When the product was vacuum packaged the proportion of leuconostocs increased in the spoiled product.…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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“…The decrease in pH may be due to the lactic acid bacteria that prevail in the cooked end product (Borch et al 1988;Blixt & Borch 2002;Ping et al 2009), reaching values close to 5.3 for the spoiled product (Samelisa et al 2000;Vasilopoulos et al 2008;Ping et al 2009). …”

Section: Resultsmentioning

confidence: 99%

Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham

Hernández¹,

Martínez²,

Sánchez-Salmerón³

et al. 2014

Czech J. Food Sci.

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Girón J., Ivorra E., Sánchez A.J., Fernández-Segovia I., Barat J.M., Grau R. (2014): Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham. Czech J. Food Sci., 32: 376-383.A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days using a camera, spectral filter (400-1000 nm) and a halogen floodlighting system which had been were developed and calibrated for the purpose. Physico-chemical, biochemical, and microbiological properties such as pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds, and colony-forming units were determined to predict the degradation of freshness. The image spectra obtained from visible and SW-NIR spectroscopy were related to the storage time of the samples. A PLS-DA model was developed independently for packaged or unpackaged samples using the second derivative of the spectra. Mean R 2 prediction obtained for cooked ham was 0.915 and 0.949 for Turkey ham. The technique developed could be applied to monitoring the freshness of commercial packed cooked ham and turkey ham as a non-destructive technique. Further studies will be needed to check the spectra obtained from samples of different commercial brands in order to evaluate more precisely the efficiency of the method.

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Luncheon Meat Including Bologna

Salazar

Ponce‐Alquicira

2010

Handbook of Poultry Science and Technology

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The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

Cited by 54 publications

References 29 publications

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham

Luncheon Meat Including Bologna

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