54 documents found, page 1 of 6

Consumer-driven shelf-life determination and consumer perception of chicken sam...

During storage, raw chicken meat produces off-odours and off-tastes due to microbial growth. The speed of this process mainly depends on storage conditions (temperature, moisture, and presence of preservatives), as well as the initial contamination. Consumers consider the product unfit for consumption once it reaches a certain level of spoilage. The expiry date is one of the key quality and safety indicators th...

The role of food cultures and fermentates in the shelf life of soy-based burgers

Background: Food cultures and fermentates represent alternative (bio)solutions to traditional preservation approaches. Aligned with current industry and consumer trends, this study aimed at the development of an innovative plant-based meat analogue, a soy-based hamburger, incorporating two biosolutions. These biosolutions were applied with the aim of modulating the microbiome of the product and hindering the gr...

Explorative analysis of microbial communities in chicken production

Nitrite reduction in cooked pork ham: a risk for food safety?

The role of the hygiene of the process environment on shelf life of poultry meat

Aim: Poultry meat is prone to spoilage by microorganisms, limiting the length of the shelf life and potentially leading to unnecessary food waste. The air chiller has been suggested as an important source of spoilage organisms in previous investigations. The aim of this study was to determine the role of the hygienic level of the chilling room on the shelf life of chicken. Method: Samples were taken from 30 bat...

MICROORC: orchestrating food system microbiomes to minimize food waste

Context: Food loss and waste (FLW) pose significant challenges globally, affecting the environment, food security and economies. In 2022, the EU generated over 59 million tonnes of food waste, an average of 132 kg per inhabitant. Households account for 54% of this (72 kg per person), while the remaining 46% comes from the food supply chain. Food waste in the supply and consumption sectors represents about 10% o...

Explorative analysis of microbial communities in chicken production

Context: This study is part of the MICROORC project, which aims to reduce food waste by monitoring and utilizing microbiomes in the food processing chain. A key aspect of the project involves mapping microbiome variations along the chicken production line, to identify patterns and potential key control points. Research question: What is the best chemometric tool for exploring variations in complex industrial mi...

Microbial contamination in a chicken slaughterhouse: insights from sampling thr...

Motivation: In some slaughterhouses, the high volume of chicken processed (~190k chicks/day) creates a challenging environment where contamination of the carcasses may be difficult to avoid, even with proper hygienic measures. Goal: To evaluate microbial contamination at various locations in the slaughterhouse throughout the production day. Results: Between the first and the last production batch, the microbial...

Chicken breasts packaged under different gas compositions reveal distinct micro...

Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoec...

This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardle...