File(s) not publicly available

Advances in meat spoilage detection: A short focus on rapid methods and technologies

journal contribution
posted on 04.03.2019, 00:00 by B Fletcher, K Mullane, P Platts, E Todd, Aoife PowerAoife Power, Jessica RobertsJessica Roberts, James Chapman, Daniel CozzolinoDaniel Cozzolino, Shaneel ChandraShaneel Chandra
Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.

History

Volume

16

Issue

1

Start Page

1037

End Page

1044

Number of Pages

8

eISSN

1947-6345

ISSN

1947-6337

Publisher

Taylor & Francis

Additional Rights

CC BY 4.0

Peer Reviewed

Yes

Open Access

Yes

Acceptance Date

13/09/2018

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes

Journal

CyTA - Journal of Food