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MASO-INTERNATIONAL

psychrotrophic Clostridium species

The microbiology of meat spoilage: a review

Authors: Josef KamenĂ­k
Keywords: brochothrix thermosphacta, enterobacteriaceae, lactic acid bacteria, pseudomonas, psychrotrophic Clostridium species

The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors (initial number of psychrotrophs present on the meat surface, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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