AIMC Topic: Meat Products

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Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matrices.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Dec 28, 2019
Clostridium perfringens (C. perfringens) has the ability to form metabolically-dormant spores that can survive food preservation processes and cause food spoilage and foodborne safety risks upon germination outgrowth. This study was conducted to inve...
Humans Animals Spectroscopy, Near-Infrared Chickens Food Microbiology Glucose Meat Products Colony Count, Microbial Milk Food Handling Fructose Asparagine Clostridium Infections Clostridium perfringens Food Preservation Spores, Bacterial
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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

PloS one Sep 30, 2015
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with...
Artificial Intelligence Animals Image Processing, Computer-Assisted Meat Products Taste Sodium Chloride Cooking Red Meat Sodium Chloride, Dietary Taste Perception Food-Processing Industry
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