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The use of visible and near infrared reflectance spectroscopy to predict beef M...
Andrés, S.; Silva, A.; Soares-Pereira, A.L.; Martins, C.; Bruno-Soares, A.M.; Murray, I.Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH2...
Growth inhibition of bacterial isolates recovered from two types of Portuguese ...
Matos, T.J.S.; Bruno-Soares, A.; Jensen, B.B.; Barreto, A.S.; Hojberg, O.Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid ...
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