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Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.
Foods
December 2024
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland.
The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C).
View Article and Find Full Text PDFEvaluating the growth of Staphylococcus aureus during slow cooking of beef and turkey formulations from 10°C to 54.4°C for an extended time.
J Food Prot
December 2024
University of Georgia, Department of Food Science & Technology, 100 Cedar St., Athens, GA 30602, USA.
USDA FSIS recommends meat dwell ≤6 h during cooking from 10 to 54.4°C to limit the growth of Staphylococcus aureus and prevent its production of heat-stable enterotoxins. This study evaluated the growth of S.
View Article and Find Full Text PDFCultivated meat microbiological safety considerations and practices.
Compr Rev Food Sci Food Saf
January 2025
School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore, Singapore.
Cultivated meat, produced using cell culture technology, is an alternative to conventional meat production that avoids the risks from enteric pathogens associated with animal slaughter and processing. Cultivated meat therefore has significant theoretical microbiological safety advantages, though limited information is available to validate this. This review discusses sources and vectors of microbial contamination throughout cultivated meat production, introduces industry survey data to evaluate current industry practices for monitoring and mitigating these hazards, and highlights future research needs.
View Article and Find Full Text PDFInsights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review.
Meat Sci
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
During fermentation, meat is pre-treated and cured to cultivate a diverse microflora, resulting in fermented meat products with distinctive flavors. Coagulase-negative staphylococcus holds a crucial role in all fermented meat products, contributing to the breakdown of proteins, carbohydrates, and fats, and the creation of flavor compounds. Fermentation technology has important research value and significance in fermented meat products.
View Article and Find Full Text PDFPhytobiotics in poultry: revolutionizing broiler chicken nutrition with plant-derived gut health enhancers.
J Anim Sci Biotechnol
December 2024
National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
As the global population continues to expand, the demand for broiler chicken production to supply safe and high-quality meat is increasing. To meet this ever-growing demand, broiler chickens with enhanced growth performance are being developed, but they often face challenges related to oxidative stress, which can adversely affect gut health. Phytobiotics, which are plant-derived feed additives known for their antimicrobial, antioxidant, immune-modulating, and growth-promoting properties, have emerged as promising natural alternatives to synthetic antibiotics.
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