Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

The evolution of the microbial spoilage population for air- and vacuum-packaged meat (beef and pork) stored at 4°C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by t...

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Detalhes bibliográficos
Main Authors: Mayr, D., Margesin, R., Klingsbichel, E., Hartungen, E., Jenewein, D., Schinner, F., Märk, T. D.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2003
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC169070/
https://ncbi.nlm.nih.gov/pubmed/12902260
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.8.4697-4705.2003
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