Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham

Commun Agric Appl Biol Sci. 2003;68(3):23-6.

Authors

Lieve Vermeiren¹, Frank Devlieghere, Johan Debevere

Affiliation

¹ Ghent University, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium.

PMID: 14702653

No abstract available

MeSH terms

Animals
Bacteria / growth & development
Bacteria / metabolism*
Colony Count, Microbial
Consumer Behavior
Consumer Product Safety
Fermentation
Food Microbiology
Food Packaging / methods
Food Preservation / methods*
Hydrogen-Ion Concentration
Lactobacillus / growth & development
Lactobacillus / metabolism
Leuconostoc / growth & development
Leuconostoc / metabolism
Meat Products / microbiology*
Meat Products / standards*
Swine
Taste
Time Factors
Vacuum