dc.contributor.author | STOICA, M. | |
dc.contributor.author | ALEXE, P. | |
dc.date.accessioned | 2019-11-15T14:07:21Z | |
dc.date.available | 2019-11-15T14:07:21Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | STOICA, M., ALEXE, P. Meat microbiology. A short review. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 369-372. ISBN 978-9975-80-840-8. | en_US |
dc.identifier.isbn | 978-9975-80-840-8 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/6952 | |
dc.description.abstract | The microorganisms can be found everywhere, in air, water and soil, on animals and even on humans. They also occur in any food, such as: meat, seafood, eggs, dairy products and vegetables. Meat, due to its high water and rich nutritional composition, is a good medium for microorgansims’growth. At the same time the meat is susceptible to microbial spoilage and it can be a serious source of pathogenic bacteria.This paper aims to review some aspects of the fresh and vacuum-packaged meat microbiota. A good understanding of meat microbiota is the key to effective management of the meat and meat products safety and in the control strategies at processor, distributor, packer, retailer and consumer. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | meat | en_US |
dc.subject | vacuum-packaged meat | en_US |
dc.subject | microbiota | en_US |
dc.title | Meat microbiology. A short review | en_US |
dc.type | Article | en_US |
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