Sheep milk refrigerated for up to 10 days and frozen for up to 90 days was evaluated for physicochemical characteristics, proteolytic activity, integrity of protein fractions, and microbiological counts. The impact of refrigeration or freezing on nutritional composition, colour and texture profile...

This study was conducted to evaluate the use of nisin as antibacterial decontaminant of sheep natural sausage casings. Ten collected natural casing samples were subdivided into three groups (ten samples for each group); The 1st group was kept as control untreated, while the 2nd and 3rd groups were...

This study aimed to assess the energy consumption of ohmic heating (OH) and conventional heating (CH) for pasteurization of fresh and thawed sheep milk and their impact on bacterial microbiota throughout refrigerated shelf-life (4°C ± 1, 15 days). OH pasteurization using 8.33 and 5.83 V/cm electric ...

This chapter discusses the regulatory aspects application of HACCP guidelines for the handling, packaging, storage, hygiene and transport of meat products.

The objective of this study was to evaluate effects of different levels of lipopolysaccharide (LPS)-mediated oxidative stress on fresh meat quality. Crossbred lambs (n = 29) were blocked by weight and fed a standard finishing ration for the duration of the study. Lambs were individually housed and...

This review provides a summary of extracted data from the published literature that contains drug residue depletion data for edible tissues and milk following treatment of sheep and goats. Out of 20,234 records obtained during the initial search, data from 177 records were included in this review....

This paper provides a review of red meat (defined as the flesh of animals including cattle, sheep, pigs, goats, deer, horses, and camels, used as food) and red meat products microbiological quality. It describes the risk of microbial contamination and the different types of microbial populations...

Aims: To determine the contamination levels of Cl. estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled meats, beef and lamb, stored at two different temperatures, -1.5 and 2°C. Methods and Results: The study consisted of two separate trials using the same processing...

Freezing is a method widely used by producers and companies to conserve milk. However, the method that has been used can affect the quality of raw material and final product. The physico-chemical and microbiological parameters of the samples were evaluated after being submitted to freezing on...

The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80% N₂ + 20% CO₂) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d...