R Mendiolea

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The shelf-life of fresh British sausages is determined by the production of off-odours and colour changes due to microflora in the sausage. From work on meat, and in pure culture, it is known that the carbon source of the principal spoilage microorganism (Brochothrix thermosphacta) can affect its metabolism and change the nature of the secondary metabolic(More)
Reduction of microbial populations on carcasses has been achieved and reported by some authors by spraying solutions of organic acids, mainly lactic acid, on the meat surface. However, in practice, lactic acid is very expensive. Production of lactic acid in situ by a controlled lactic fermentation seemed to be a feasible answer. The objective of the present(More)
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