Advances In Meat Spoilage Detection: A Short Focus On Rapid Methods And Technologies

Fletcher, B, Mullane, K, Platts, P, Todd, E, Power, A, Roberts, J, Chapman, J, Cozzolino, D and Chandra, S 2018, 'Advances In Meat Spoilage Detection: A Short Focus On Rapid Methods And Technologies', C y TA Journal of Food, vol. 16, no. 1, pp. 1037-1044.


Document type: Journal Article
Collection: Journal Articles

Title Advances In Meat Spoilage Detection: A Short Focus On Rapid Methods And Technologies
Author(s) Fletcher, B
Mullane, K
Platts, P
Todd, E
Power, A
Roberts, J
Chapman, J
Cozzolino, D
Chandra, S
Year 2018
Journal name C y TA Journal of Food
Volume number 16
Issue number 1
Start page 1037
End page 1044
Total pages 8
Publisher Taylor & Francis
Abstract 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.
Subject Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) Meat spoilage
food detection technology
electronic nose
odor sensory
bacteria
contamination
polymerase chain reactions
spectroscopy
Salmonella
E. Coli
DOI - identifier 10.1080/19476337.2018.1525432
Copyright notice © 2018 The Author(s). Published with license by Taylor & Francis Group, LLC. Creative Commons Attribution License 4.0
ISSN 1947-6337
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