Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.
Vermeiren
Lieve
L
Ghent University, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium.
Devlieghere
Frank
F
Debevere
Johan
J
D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D005285:Fermentation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D007934:Leuconostoc / Q000254:growth & development / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology* / Q000592:standards*; D013552:Swine; D013649:Taste; D013997:Time Factors; D014618:Vacuum