References
- Baranyi, J., & Roberts, T. A. (1994). A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23, 277–294. doi:10.1016/0168-1605(94)90157-0
- Bocquet, L., Sahpaz, S., & Rivière, C. (2018). An overview of the antimicrobial properties of hop. In J. M. Mérillion & C. Riviere (Eds.), Natural antimicrobial agents (pp. 31–54). Cham, Switzerland: Springer.
- Bogdanova, K., Kolar, M., Langova, K., Dusek, M., Mikyska, A., Bostikova, V., … Olsovska, J. (2018). Inhibitory effect of hop fractions against Gram-positive multi-resistant bacteria. A pilot study. Biomedical Papers, 162, 276–283. doi:10.5507/bp.2018.026
- Corry, J. E. L. (2007). Spoilage organism in fresh meat and poultry. In G. C. Mead (Ed.), Microbial analysis of red meat, poultry and eggs (pp. 101–122). Boca Raton, FL, USA: Woodhead Publishing Limited.
- Doulgeraki, A. I., Ercolini, D., Villani, F., & Nychas, G.-J. E. (2012). Spoilage microbiota associated to the storage of raw meat in different conditions. International Journal of Food Microbiology, 157, 130–141. doi:10.1016/j.ijfoodmicro.2012.05.020
- Gribble, A., & Brightwell, G. (2013). Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR. Meat Science, 94, 361–368. doi:10.1016/j.meatsci.2013.03.016
- Hughes, P. S., & Baxter, E. D. (2001). Beer: Quality, safety and nutritional aspects. Cambridge, UK: Royal Society of Chemistry.
- ISO, B. S. (2004). Sensory analysis—methodology—triangle test, BS ISO 4120. London, UK: Brithish Standard Institution.
- Jiménez, S. M., Salsi, M. S., Tiburzi, M. C., Rafaghelli, R. C., Tessi, M. A., & Coutaz, V. R. (1997). Spoilage microflora in fresh chicken breast stored at 4 degrees C: Influence of packaging methods. Journal of Applied Microbiology, 83, 613–618. doi:10.1046/j.1365-2672.1997.00276.x
- Jones, R. J. (2004). Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef. International Journal of Food Microbiology, 90, 273–282. doi:10.1016/S0168-1605(03)00310-6
- Kramer, B., Thielmann, J., Hickisch, A., Muranyi, P., Wunderlich, J., & Hauser, C. (2015). Antimicrobial activity of hop extracts against foodborne pathogens for meat applications. Journal of Applied Microbiology, 118, 648–657. doi:10.1111/jam.2015.118.issue-3
- Kreyenschmidt, J., Hübner, A., Beierle, E., Chonsch, L., Scherer, A., & Petersen, B. (2010). Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. Journal of Applied Microbiology, 108, 510–520. doi:10.1111/j.1365-2672.2009.04451.x
- Narasimha Rao, D., & Sachindra, N. M. (2002). Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18, 263–293. doi:10.1081/FRI-120016206
- Nychas, G.-J. E., Skandamis, P. N., Tassou, C. C., & Koutsoumanis, K. P. (2008). Meat spoilage during distribution. Meat Science, 78, 77–89. doi:10.1016/j.meatsci.2007.06.020
- Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., … Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International, 86, 104–111. doi:10.1016/j.foodres.2016.05.018
- Pothakos, V., Devlieghere, F., Villani, F., Björkroth, J., & Ercolini, D. (2015). Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Science, 109, 66–74. doi:10.1016/j.meatsci.2015.04.014
- Sakamoto, K., & Konings, W. N. (2003). Beer spoilage bacteria and hop resistance. International Journal of Food Microbiology, 89, 105–124. doi:10.1016/S0168-1605(03)00153-3
- Samelis, J. (2006). Managing microbial spoilage in the meat industry. In C. W. de Blackburn (Ed.), Food spoilage microorganisms (pp. 213–286). Cambridge, United Kingdom: Woodhead Publishing.
- Shen, C., Geornaras, I., Kendall, P. A., & Sofos, J. N. (2009). Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage. International Journal of Food Microbiology, 132, 9–13. doi:10.1016/j.ijfoodmicro.2009.03.008
- Signorini, M. (2007). Microbiología de carnes envasadas al vacío y la biopreservación como medio para prolongar la vida de anaquel [Microbiology of vacuum packed meat and biopreservation as approarch to prolong meat shelf life]. Nacameh, 1, 26–40.
- Silva, F., Domingues, F. C., & Nerín, C. (2018). Trends in microbial control techniques for poultry products. Critical Reviews in Food Science and Nutrition, 58, 591–609. doi:10.1080/10408398.2016.1206845
- Singh, M., Smith, J., & Bailey, M. (2014). Using natural antimicrobials to enhance the safety and quality of poultry. In T. M. Taylor (Ed.), Handbook of natural antimicrobials for food safety and quality (pp. 375–401). Cambridge, United Kingdom: Woodhead Publishing.
- Sinkinson, C. (2017). Triangle test. In R. Lauren (Ed.), Discrimination testing in sensory science : A practical handbook (pp. 153–170). Duxford, UK: Woodhead Publishing.
- Swatland, H. J. (2008). How pH causes paleness or darkness in chicken breast meat. Meat Science, 80, 396–400. doi:10.1016/j.meatsci.2008.01.002
- Vasconcelos, H., Saraiva, C., & de Almeida, J. M. M. M. (2014). Evaluation of the spoilage of raw chicken breast fillets using Fourier transform infrared spectroscopy in tandem with chemometrics. Food and Bioprocess Technology, 7, 2330–2341.
- Zhang, H., Wu, J., & Guo, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1), 39–48. doi:10.1016/j.fshw.2015.11.003