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Advisor(s)
Abstract(s)
A common strategy to improve the tenderness of lamb meat of autochthonous Portuguese breeds is to mature vacuum-packed (VP) meat for ~7 days. Nonetheless, the extent to which microbial spoilage is delayed by VP depends upon the meat intrinsic properties. The objective of this study was to appraise how the growth rate of deteriorating bacteria in VP lamb meat is affected by the initial microbial load and physicochemical characteristics.
Description
Keywords
Lactic acid bacteria Psychrotrophic Pseudomonas Spoilage pH
Pedagogical Context
Citation
Félix-Oliveira, Diogo; Coelho-Fernandes, Sara; Lorenzo, José Manuel; Cadavez, Vasco; Gonzales-Barron, Ursula (2019). Effect of physicochemical characteristics of lamb meat on its microbiological deterioration. In Gonzales-Barron, Ursula; Cadavez, Vasco (Eds.) 11th International Conference on Predictive Modelling in Food: book of abstracts. Bragança: Instituto Politécnico de Bragança. ISBN 978-972-745-261-3
Publisher
Instituto Politécnico de Bragança