Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data.

ABSTRACT: A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The re

SUBMITTER: Luong NM 

PROVIDER: S-EPMC7465036 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature