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Original Articles

Biogenic Amines in Meat and Meat Products

, DR. &
Pages 489-599 | Published online: 17 Dec 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (18)

Changyu Zhou, Qiang Xia, Lihui Du, Jun He, Yangying Sun, Yali Dang, Fang Geng, Daodong Pan, Jinxuan Cao & Guanghong Zhou. (2023) Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition 63:27, pages 8781-8795.
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Tolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo & Mohamed A. Farag. (2023) A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition 63:19, pages 3538-3555.
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K. Miller, C. L. Reichert & M. Schmid. (2023) Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products. Food Reviews International 39:5, pages 2543-2567.
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Jingyun Zheng, Lei Tian & Stéphane Bayen. (2023) Chemical contaminants in canned food and can-packaged food: a review. Critical Reviews in Food Science and Nutrition 63:16, pages 2687-2718.
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Yilun Wang, Yuxuan Liu, Xiaohong Huang, Zihan Xiao, Yifang Yang, Qinxin Yu, Shujuan Chen, Li He, Aiping Liu, Shuliang Liu, Likou Zou & Yong Yang. (2023) A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. Food Reviews International 39:3, pages 1275-1292.
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Tanja Bogdanović, Sandra Petričević, Mia Brkljača, Irena Listeš & Jelka Pleadin. (2020) Biogenic amines in selected foods of animal origin obtained from the Croatian retail market. Food Additives & Contaminants: Part A 37:5, pages 815-830.
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Pavan Kumar, M. K. Chatli, Akhilesh K. Verma, Nitin Mehta, O. P. Malav, Devendra Kumar & Neelesh Sharma. (2017) Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition 57:13, pages 2844-2856.
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S. Li, M. Johansson, J. K. Vidanarachchi, J. Pickova & G. Zamaratskaia. (2016) Determination of biogenic amines in aerobically stored beef using high-performance thin-layer chromatography densitometry. Acta Agriculturae Scandinavica, Section A — Animal Science 66:4, pages 199-205.
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Songül Şahin-Ercan, Hüseyin Bozkurt & Çiğdem Soysal. (2016) Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System. International Journal of Food Properties 19:7, pages 1465-1474.
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Aneta Jastrzębska, Sylwia Kowalska & Edward Szłyk. (2016) Studies of levels of biogenic amines in meat samples in relation to the content of additives. Food Additives & Contaminants: Part A 33:1, pages 27-40.
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Claudia Ruiz-Capillas, Mehdi Triki, Cristina de las Heras, Margarita Tejada, Heiða Pálmadóttir, Rósa Porvaldsdóttir, Francisco Jiménez-Colmenero & Ana Maria Herrero. (2015) Essay of Different Extraction Procedures in Capelin Fish Meal for Biogenic Amine Determination by HPLC. Journal of Aquatic Food Product Technology 24:5, pages 443-453.
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J. Stangierski & G. Lesnierowski. (2015) Nutritional and health-promoting aspects of poultry meat and its processed products. World's Poultry Science Journal 71:1, pages 71-82.
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Xiao Gong, Xiaoxi Wang, Ningli Qi, Jihua Li, Lijing Lin & Zhiping Han. (2014) Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC). Food Additives & Contaminants: Part A 31:8, pages 1431-1437.
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Aneta Jastrzębska, Anna Piasta & Edward Szłyk. (2014) Simultaneous determination of selected biogenic amines in alcoholic beverage samples by isotachophoretic and chromatographic methods. Food Additives & Contaminants: Part A 31:1, pages 83-92.
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Nazia Anjum, Shabana Maqsood, Tariq Masud, Asif Ahmad, Asma Sohail & Abdul Momin. (2014) Lactobacillus acidophilus: Characterization of the Species and Application in Food Production. Critical Reviews in Food Science and Nutrition 54:9, pages 1241-1251.
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Veronica Sirocchi, Giovanni Caprioli, Cinzia Cecchini, Maria Magdalena Coman, Alberto Cresci, Filippo Maggi, Fabrizio Papa, Massimo Ricciutelli, Sauro Vittori & Gianni Sagratini. (2013) Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis. International Journal of Food Sciences and Nutrition 64:8, pages 921-928.
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Angela Marcobal, Blanca De Las Rivas, José María Landete, Laura Tabera & Rosario Muñoz. (2012) Tyramine and Phenylethylamine Biosynthesis by Food Bacteria. Critical Reviews in Food Science and Nutrition 52:5, pages 448-467.
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Svetoslav Dimitrov Todorov & Bernadette Dora Gombossy De Melo Franco. (2010) Lactobacillus Plantarum: Characterization of the Species and Application in Food Production. Food Reviews International 26:3, pages 205-229.
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Aneta Jastrzębska, Anna Kmieciak, Zuzanna Gralak, Kamil Brzuzy, Marek Krzemiński, Damian Gorczyca & Edward Szłyk. (2024) A new approach for analysing biogenic amines in meat samples: Microwave-assisted derivatisation using 2-chloro-3-nitropyridine. Food Chemistry 436, pages 137686.
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Laura Alessandroni, Serena Scortichini, Giovanni Caprioli, Dennis Fiorini, Xiaohui Huang, Stefania Silvi, Renzo Galli & Gianni Sagratini. (2023) Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional). European Food Research and Technology 250:3, pages 771-783.
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Nikita Saha Turna, Rena Chung & Lorraine McIntyre. (2024) A review of biogenic amines in fermented foods: Occurrence and health effects. Heliyon 10:2, pages e24501.
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Marzena Pawul-Gruba, Tomasz Kiljanek & Jacek Osek. (2023) A high-performance liquid chromatography with dSPE clean-up method for determination of biogenic amines in ripened meat products. Journal of Food Composition and Analysis 123, pages 105571.
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Emin Istif, Hadi Mirzajani, Çağdaş Dağ, Fariborz Mirlou, Elif Yaren Ozuaciksoz, Cengiz Cakır, Hatice Ceylan Koydemir, Iskender Yilgor, Emel Yilgor & Levent Beker. (2023) Miniaturized wireless sensor enables real-time monitoring of food spoilage. Nature Food 4:5, pages 427-436.
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Chen Son Yue, Ah Kee Lim, Meow Lin Chia, Pei Yin Wong, Joey Siew Rey Chin & Weng Hang Wong. (2023) Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia. Journal of Food Science 88:2, pages 650-665.
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Anna D. Kononiuk & Małgorzata Karwowska. (2020) Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite. Asian-Australasian Journal of Animal Sciences 33:2, pages 332-338.
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Karen C. A. Francisco, Pedro F. Brandão, Rui Miguel Ramos, Luís Moreira Gonçalves, Arnaldo A. Cardoso & José António Rodrigues. (2019) Salting‐out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food. International Journal of Food Science & Technology 55:1, pages 248-258.
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Kamil Ekici & Abdullah Khalid Omer. (2020) Biogenic amines formation and their importance in fermented foods. BIO Web of Conferences 17, pages 00232.
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