Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
Dec 3, 2018
Salmonella spp. is one of the most common foodborne infectious pathogen. This study aimed to develop a real-time nucleic acid sequence-based amplification (NASBA) assay for detecting Salmonella in foods. Primers and a molecular beacon targeting the S...
Animal science journal = Nihon chikusan Gakkaiho
Jun 29, 2018
The aim of this study was to develop a prediction model on tenderization of goose breast meat by response surface methodology (RSM) and artificial neural network (ANN). The experiments were operated on the basis of a three-level, three-variable (ultr...
A modified algorithm for training a restricted Boltzmann machine (RBM) has been devised and demonstrated for improving the results for partial least squares (PLS) calibration of wheat and meat by near-infrared (NIR) spectroscopy. In all cases, the PL...
Analytical and bioanalytical chemistry
Dec 26, 2017
It is estimated that 95% of the foodborne infections are caused by 15 major pathogens. Therefore, rapid and effective multiplex screening techniques for these pathogens with improved efficiencies could benefit public health at lower costs. Surface pl...
For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been in...
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also prese...
International journal of food microbiology
Dec 27, 2016
LysSA97 is an endolysin encoded by the bacteriophage SA97, the genome sequence of which has been recently revealed. LysSA97 has lytic activity against a variety of Staphylococcus strains that cause foodborne illness. In order to improve its potential...
Color image processing and regression methods were utilized to evaluate color score of pork center cut loin samples. One hundred loin samples of subjective color scores 1 to 5 (NPB, 2011; n=20 for each color score) were selected to determine correlat...
Accurate assessment of meat freshness is critical for ensuring food safety, reducing waste, and maintaining quality control in the food industry. Efficient classification of meat into categories such as fresh, half-fresh, and spoiled is essential for...
Comprehensive reviews in food science and food safety
Jul 1, 2025
As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high-quality protein and ...
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