Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.

@article{Kreyenschmidt2010DeterminationOT,
  title={Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.},
  author={Judith Kreyenschmidt and Ansgar M Huebner and Elizabeth Ann Beierle and L Chonsch and Almut Scherer and Britta Petersen},
  journal={Journal of applied microbiology},
  year={2010},
  volume={108 2},
  pages={510-20}
}
AIMS Development of a predictive model for the determination of the shelf life of modified atmosphere-packed (MAP) cooked sliced ham in each step of the cold chain. METHODS AND RESULTS The growth of lactic acid bacteria (LAB), as well as the development of the total viable count and changes of sensory and pH value parameters in MAP cooked sliced ham, stored under different constant temperature conditions from 2 to 15 degrees C was investigated. As a result of the measurements, the end of the… CONTINUE READING
12 Citations
48 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 48 references

Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains

  • V. Raab, S. Bruckner, E. Beierle, Y. Kampmann, B. Petersen, J. Kreyenschmidt
  • J Chain Network Sci
  • 2008
Highly Influential
3 Excerpts

Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions

  • M. Mataragas, E. H. Drosinos, A. Vaidanis, I. Metaxopoulos
  • J Food Sci
  • 2006
Highly Influential
11 Excerpts

Modeling lactic acid bacteria growth in vacuum-packaged cooked meat

  • M. E. Cayré, G. Vignolo, O. Garro
  • 2003
Highly Influential
16 Excerpts

Modellierung des Frischeverlustes von Fleisch sowie des Entfärbeprozesses von Temperatur-Zeit-Integratoren zur Festlegung von Anforderungsprofilen für die produktbegleitende Temperaturüberwachung

  • J. Kreyenschmidt
  • Bergen ⁄ Dumme: Agrimedia
  • 2003
Highly Influential
5 Excerpts

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 C

  • J. Samelis, A. Kakouri, J. Rementzis
  • Food Microbiol
  • 2000
Highly Influential
5 Excerpts

Similar Papers

Loading similar papers…