2014
Antimicrobial edible films and coatings for meat and meat products preservation. Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E., Regalado, C., Scientific World Journal, (2014) 2014, Article number 248935
Abstract
Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.
Optimization of thermal protein precipitation from acid whey
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
Degradación anaerobia de dos tipos de lactosuero en reactores UASB