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Effects of packaging methods on shelf life of ratite meats

modified atmosphere-packaged chicken fillets: correlation with microbiological and sensory attributes. Food Chem 2007, 104, 1622-1628. 4. Bingol E.B., Ergun O.: Effect of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Sci 2011, 88, 774-785. 5. Botha S.St.C., Hoffman L.C., Britz T.J.: Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. Domesticus) muscularis gastrocnemius, pars interna during postmortem aging. Meat Sci 2007, 75, 709

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Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

). Quality of Trappist cheese from Croatian dairy plant. Mljekarstvo 60, 288-298. 16. Papaioannou, G., Chouliara, I., Karatapanis, A.E., Kontominas, M.G., Savvaidis, I.N. (2007). Shelf-life of a Greek whey cheese under modified atmosphere packaging. Int. Dairy J. 17, 358-364. http://dx.doi.org/10.1016/j.idairyj.2006.04.001 17. Pintado, C.M.B.S., Oliveira, A., Pampulha, M.E., Ferreira, M.A.S.S. (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol. 22, 79-85. http://dx.doi.org/10.1016/j.fm.2004

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Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

.T.: Vacuum or modified atmosphere packaging and EDTA - nisin treatment to increase poultry product shelf-life. J Appl Poult Res 1999, 8 , 185-190. 5. Duszkiewicz-Reinhard W., Grzybowski R., Sobczak E.: Theory and exercises in general and technical microbiology. Edition of SGGW, Warszawa, 1999, pp. 95-106. 6. Fehlhaber K.: Microbiological problems in slaughter poultry. Med Weter 1996, 52 , 758-762. 7. Gill, A.O., Holley R.A.: Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA. Food Res Int 2000

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Postharvest Practices for Organically Grown Products

Summary

Quality of produce cannot be improved after harvest, only maintained. Postharvest handling depends on the specific conditions of production, season, method of handling, and distance to market. Under organic production, growers harvest and market their produce at or near the peak ripeness more commonly than in many conventional systems. Organic production often includes more specialty varieties whose shelf life and shipping traits are reduced or even inherently poor. Harvesting and handling techniques that minimize injury to the commodity, as well as increased care with field and packinghouse sanitation, (chlorine, ozone, calcium hypochlorite, sodium hypochlorite and chlorine dioxide, acetic acid, peroxyacetic acid, vinegar, ethyl alcohol, hydrogen peroxide, etc.) during postharvest processes are vital components of a postharvest management plan for organic products. Sodium carbonate, sodium bicarbonate, and physical treatments such as heat treatments (as hot water treatment or dips, short hot water rinsing and brushing or hot air) can significantly lower the disease pressure on the harvested commodities. These sanitation practices are very easy to implement in the organic food production chain. They start in the field and continue during harvesting, sorting, packing, and transportation and continue even in the consumer’s home. All those treatments reduce rot development, provide quarantine security, and preserve fruit quality during cold storage and shelf life. In addition, the use chitosan, propolis, methyl jasmonate, essential oils, carnuba wax, biocontrol agents and modified atmosphere packaging can also reduce decay development during prolonged storage. All these treatments can be applied alone or in combination with each other in order to improve decay control after harvest and provide a healthy and safe product to the consumer. The aim of this chapter is to shed more light on the latest information on permitted treatments for organic products and on the possible mode-of-action of these treatments. This chapter summarizes technologies developed over the past five years that explore special physical treatments applied either directly, or in combination with other means to control rot development and insect infestation on fresh produce.

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Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage

characteristics and shelf-life of mortadella. Meat Sci., 85: 568-576. Viuda-Martos M,Ruiz-Navajas Y., Fernandez-López J., Perez-Alvarez J.A. (2010 b). Effect of orange dietary' fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control. 21: 436-443. Warriss PD. (1979). The extraction of haern pigments from fresh meat. J. Food Technol. 14: 75-80. Yanishlieva N.V., M a r i n o v a E.M., Gordon MR, Raneva V.G. (1999). Antioxidant activ ity and mechanism of action of thymol and carvacrol in

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Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

growth performance and on the quality and fatty acid composition of various tissues. Br J Nutr 2000, 83: 637-643. 29. Sheard PR, Enser M, Wood JD, Nute GR, Gill BP, Richardson RI: Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Sci 2000, 55 : 213-221. 30. Kouba M, Enser M, Whittington F, Nute GR, Wood JD: Effect of a high-linoleic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. J Anim Sci 2003, 81: 1967-1979. 31. Fontanillas R, Barroeta A, Baucells MD, Guardiola F

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Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

., Zdolec, N. (2016). Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life. Mac Vet Rev. 39 (1):59-64. https://doi.org/10.1515/macvetrev-2015-0068 29. Borba, K.K.S. (2013). Development and characterization of creamy ricotta cheese made with rennet goat and bovine [dissertation]. Federal University of Paraiba, Campus I, Joao Pessoa, Paraiba. 30. Casti, D., Scarano, C., Pala, C., Cossu, F., Lamon, S., Spanu, V., Ibba, M., Mocci, A.M., Tedde, F., Nieddu, G., Spanu, S., De Santis, L.P.E. (2016). Evolution of the microbiological

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African swine fever virus – persistence in different environmental conditions and the possibility of its indirect transmission

than in raw pork ( 12 ). The studies regarding ASFV survival in dry-cured processed meat are limited to ham, Spanish and Italian shoulder, loin, smoked pepperoni and salami, pork belly, and corned meat ( 26 , 27 , 28 40 , 46 ). Salami and pepperoni might remain infectious up to 30 days ( 26 ). Pork belly and loin were demonstrated to still contain viable ASFV after 60 and 83 days, which is longer than the duration of their commercial curing processes (14–21 and 60 days, respectively) but still within the shelf-life of the products. These pork products pose a low

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Iodine concentration in Polish consumer milk

Abstract

The aim of this study was monitoring the iodine concentration in Polish consumer milk in the years 2011-2012. The test material used in this study consisted of consumer UHT pasteurized milk with extended shelf life. Six randomly selected cartons of milk with different fat content (from 0.5% to 3.2%) were each purchased from large-sized stores located in 16 cities during the summer and in 13 cities during the cow’s winter feeding period. In total, 167 milk samples were collected. During the summer season, the milk’s iodine content averaged 143 μg iodine kg-1 and ranged from 103 to 196 μg iodine kg-1 (n=96 samples), with a standard deviation (SD) of ±31 and coefficient variability (CV) of 44%. During the winter season, the milk’s iodine content averaged 183 μg iodine kg-1 and ranged from 141 to 236 μg iodine kg-1 (n=77 samples), with a standard deviation (SD) of ±5 and coefficient of variability (%) (CV) of 26%. Iodine levels in Polish consumer milk increased from the last monitoring (2007-2008) from 100 to 143 μg iodine kg-1 in the summer season, and from 147 to 183 μg iodine kg-1 in the winter season (increases of 47% and 24%, respectively).

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Toxinotyping and antimicrobial resistance of Clostridium perfringens isolated from processed chicken meat products

typing of Clostridium perfringens isolates from some poultry products in Egypt. J Appl Sci Res 2007, 3, 1804–1808. 24. Nowell V.J., Poppe C., Parreira V.R., Jiang Y.F., Reid-Smith R.: Clostridium perfringens in retail chicken. Anaerobe 2010, 16, 314–315. 25. Okolocha E.C., Ellerbroek L.: The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control 2005, 16, 217–225. 26. Osman K.M., Elhariri M.: Antibiotic resistance of Clostridium perfringens isolates from broiler chickens in Egypt. Rev Sci Tech Off

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