Microbiological ecology of marinated meat products

被引：109
|
作者：
Björkroth, J [1 ]
机构：
[1] Univ Helsinki, Fac Vet Med, Dept Food & Environm Hyg, FIN-00014 Helsinki, Finland
来源：
MEAT SCIENCE | 2005年 / 70卷 / 03期
关键词：
marinated broiler meat; safety; quality; modified atmosphere packaging;
D O I：
10.1016/j.meatsci.2004.07.018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Marinated meat products are consumed increasingly. In addition to taste, marinating has been considered to increase product safety and shelf life. In Finland, marinades are complex, spiced sauces. They are acidic water-oil emulsions typically containing salt, sugar, sorbate and/or benzoate. Marinated products are usually packaged under modified atmospheres. This results in the growth of psychrotrophic, anaerobic bacteria like lactic acid bacteria (LAB). Marinating did not increase the shelf life of Finnish poultry products and it strongly selected novel spoilage LAB. Surprisingly, it neither had inhibitory effect on Campylobacter. The buffering capability of meat neutralizes the acidic marinade and results in dissociation of the lipophilic acids making their antimicrobial effect nonexistent. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：477 / 480
页数：4
相关论文
共 50 条
  • [21] Assessment of microbiological quality and safety of marinated pork products from German retail during shelf life
    Pichner, Rohtraud
    Schoenheit, Clien
    Kabisch, Jan
    Boehnlein, Christina
    Rabsch, Wolfgang
    Beutin, Lothar
    Gareis, Manfred
    FOOD CONTROL, 2014, 46 : 18 - 25
  • [22] GLUCOSE, THE KEY SUBSTRATE IN THE MICROBIOLOGICAL CHANGES OCCURRING IN MEAT AND CERTAIN MEAT-PRODUCTS
    NYCHAS, GJ
    DILLON, VM
    BOARD, RG
    BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY, 1988, 10 (03) : 203 - 231
  • [23] Predictive modelling of the microbiological safety and quality of meat products.
    Ross, T
    McMeekin, TA
    COST 914- PREDICTIVE MICROBIOLOGY APPLIED TO CHILLED FOOD PRESERVATION, 1999, : 159 - 166
  • [24] Microbiological quality of ready-to-eat meat and meat products sold in Mumbai city
    Kakar, DA
    Udipi, SA
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2002, 39 (03): : 299 - 303
  • [25] Microbiological quality of ready-to-eat meat and meat products sold in Mumbai city
    Kakar, D.A.
    Udipi, S.A.
    Journal of Food Science and Technology, 2002, 39 (03) : 299 - 303
  • [26] Microbiological quality of Polish traditional cooked smoked meat products
    Migowska-Calik, Alicja
    Gomolka-Pawlicka, Malgorzata
    Uradzinski, Jan
    Lachowicz, Tomasz
    MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE, 2014, 70 (01): : 50 - 53
  • [27] Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation
    U. A. Bliznyuk
    V. M. Avdyukhina
    P. Yu. Borshchegovskaya
    T. A. Bolotnik
    V. S. Ipatova
    I. A. Rodin
    Yu. A. Ikhalainen
    F. R. Studenikin
    A. P. Chernyaev
    O. V. Shinkarev
    D. S. Yurov
    Inorganic Materials, 2022, 58 : 1422 - 1428
  • [28] Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation
    Bliznyuk, U. A.
    Avdyukhina, V. M.
    Borshchegovskaya, P. Yu.
    Bolotnik, T. A.
    Ipatova, V. S.
    Rodin, I. A.
    Ikhalainen, Yu. A.
    Studenikin, F. R.
    Chernyaev, A. P.
    Shinkarev, O. V.
    Yurov, D. S.
    INORGANIC MATERIALS, 2022, 58 (14) : 1422 - 1428
  • [29] Mechanical and Microbiological Properties of Natural Casings Using in Meat Products
    Caglar, Abdullah
    Bor, Yasemin
    Tomar, Oktay
    Beykaya, Mehmet
    Gok, Veli
    KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, 2018, 24 (03) : 327 - 334
  • [30] Physicochemical and microbiological characteristics of diverse Spanish cured meat products
    Menendez, Rosa A.
    Rendueles, Eugenia
    Sanz, Jose J.
    Santos, Jesus A.
    Garcia-Fernandez, Maria C.
    CYTA-JOURNAL OF FOOD, 2018, 16 (01) : 199 - 204
12345