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	Provedor de dados 116 (4) 20 (2) 5 (2) 58 (2) 75 (2) 1 (1) 32 (1) 42 (1) 63 (1) 65 (1) 85 (1) 89 (1) 94 (1) Mais... Autor ARAÚJO,Letícia da Silva (1) Alcarde,André Ricardo (1) Alia-Tejacal,Irán (1) Alvarado Cepeda, Yessica Abigail (1) Ayub, Ricardo Antonio; Universidade Estadual de Ponta Grossa (1) Back,A (1) Balois-Morales,Rosendo (1) Barbosa,Thiago Salvati Rodrigues (1) Barille, Laurent (1) Baudon, Violaine (1) Bergstein-Galan,Tácia Gomes (1) Bicudo,Sony Dimas (1) Blumer,Lucimara (1) Bosquez-Molina,E (1) Botelho,Renato V (1) Buriti,Flávia C. A. (1) Buzin, Florence (1) COSTA,Eva Maria Rodrigues (1) Calegari,DL (1) Cardinal, Mireille (1) Mais... Palavra-chave Refrigeration (20) Shelf life (3) Minimal processing (2) Modified atmosphere (2) Temperature (2) "sangra d'água" (1) 5.07.01.04-5 Raphanus sativus L. (1) Acetaldehyde (1) Allium cepa (1) Alteration du poisson (1) Annona muricata (1) Antioxidant activity (1) Bacteriologie alimentaire (1) Bioactive compounds (1) Broiler meat (1) Buffalo milk (1) Calidad postcosecha (1) Campylobacter (1) Chicken meat (1) Chilling (1) Mais... Tipo do documento Info:eu-repo/semantics/article (14) Journal Contribution (2) Text (2) Experimento de laboratorio (1) Ano 2019 (2) 2018 (3) 2017 (1) 2015 (1) 2014 (1) 2013 (2) 2012 (2) 2011 (1) 2010 (1) 2008 (2) 2007 (1) 2006 (1) 2000 (1) 1993 (1) Mais... País Brazil (14) Belgium (2) France (2) Argentina (1) Mexico (1) Idioma Inglês (16) Espanhol (3) Francês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 20 Primeira ... 1 ... Última Storage and fresh cut radish - doi: 10.4025/actasciagron.v35i2.15461 1 Ayub, Ricardo Antonio; Universidade Estadual de Ponta Grossa; Spinardi, Bruna; Universidade Estadual de Ponta Grossa; Gioppo, Mariane; Universidade Estadual de Ponta Grossa. The aim of this work was to ascertain the post-harvest preservation of Crimson Giant radishes with the following conditions: 1) stored at room temperature (20 ± 2°C and 75% relative humidity; RH) with or without leaves; or 2) stored at a refrigeration temperature of 5ºC and 90% RH with leaves, without leaves or minimally processed. For radishes stored at room temperature, evaluations were made at 0, 1 and 3 days. For radishes stored at a refrigeration temperature, evaluations were made at 0, 1, 3 and 6 days. The parameters evaluated included weight loss, pulp firmness, soluble solids, pH, and titratable acidity. At room temperature (20 ± 2°C and 75% RH), the radish bulbs with and without leaves had weight losses exceeding 5% after one day of storage, which... Tipo: Experimento de laboratorio Palavras-chave: 5.07.01.04-5 Raphanus sativus L.; Refrigeration; Minimum processing Fisiologia Pós-Colheita. Ano: 2013 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/15461 Germination of Croton urucurana L. seeds exposed to different storage temperatures and pre-germinative treatments 42 Scalon,Silvana P.Q.; Mussury,Rosilda M.; Lima,Andréa A.. The present work evaluated the germinability and vigor of Croton urucurana seeds. 1) Seeds were sorted by color (caramel, gray and black) and were subjected to seven different pre-germination treatments followed by incubation at 20ºC, 25°C or 20/30°C. 2) Seeds were stored in cold chambers or at room temperature for up to 300 days and were subsequently incubated at 20/30ºC in a germination chamber or under greenhouse conditions. Only gray seeds showed significant germination rates. The highest first count percentages of total germination and the highest germination speed indices were observed in control seeds and in those which were treated with water or 200 mg. L-1 gibberellic acid for 12 hours. Seeds stored under refrigeration showed the highest values... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gibberellic acid; Refrigeration; "sangra d'água". Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652012000100020 Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses 58 Buriti,Flávia C. A.; Komatsu,Tiemy R.; Saad,Susana M.I.. Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Passiflora edulis; Psidium guajava; Mousse; Refrigeration; Freezing. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200025 Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses 58 Maziero,Maike T.; Oliveira,Tereza Cristina R. M. de. Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4ºC and for 28 days at -20ºC. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3% was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on... Tipo: Info:eu-repo/semantics/article Palavras-chave: Campylobacter; Frozen storage; Refrigeration; Broiler meat. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200034 Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values 116 GONÇALVES,Leticia Dias dos Anjos; PICCOLI,Roberta Hilsdorf; PERES,Alexandre de Paula; SAÚDE,André Vital. Abstract Bochothrix thermosphacta is an optional aerobic psychrotrophic related to the meat deterioration and consequently loss of a refrigerated cargo contaminated. Predictive microbiology can be used as a quality assurance tool, since it allows the prediction of microbial response based in pass observations. This work aimed model the growth of B. thermosphacta under variation of pH and temperature. For this purpose, the experimental growth data were fitted to the primary models of Baranyi and Roberts and the modified Gompertz model and the data for the maximum rate of growth (μmax) were adjusted to Ratkowsky extended secondary model. The results showed us that the influence of temperature on growth parameters was more evident than pH. Since, by fixing... Tipo: Info:eu-repo/semantics/article Palavras-chave: Deterioration; Refrigeration; Predictive models. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500037 Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit 116 ARAÚJO,Letícia da Silva; COSTA,Eva Maria Rodrigues; SOARES,Taliane Leila; SANTOS,Idália Souza dos; JESUS,Onildo Nunes de. Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit pulp; Passiflora; Pulp quality; Storage time; Refrigeration. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300500 Shelf life of minimally processed carrot and green pepper 116 Pilon,Lucimeire; Oetterer,Marília; Gallo,Cláudio R.; Spoto,Marta H. F.. The postharvest losses of horticultural products justify the use of preservation techniques. The processing not only adds value to the products, but also makes the products more convenient to the consumers. The objective of this research was to define the methodologies for the minimal processing of carrot and green pepper as to the type and intensity of the adoption of conservation techniques, and to monitor the products after processing through microbiological, physicochemical and nutritional analysis. The vegetables were washed and they were immersed in cold (7ºC) water with 100 mg L-1 free chlorine for sanitation, followed by centrifugation for 5 min. The product was put into BOPP/LDPE (biaxially orientated polypropylene/low-density polyethylene)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable; Minimal processing; Modified atmosphere; Vacuum packaging; Refrigeration. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100025 Dynamics of gas levels inside packages containing minimally processed Pera orange 116 Palharini,Maria Cecília de Arruda; Jacomino,Angelo Pedro; Pinheiro,Ana Luíza; Trevisan,Marcos José; Sarantópoulos,Claire Isabel Grígoli de Luca. The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus sinensis; Modified atmosphere package; Refrigeration; Minimal processing. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016 Ovine epididymal spermatozoa preservation in liquid state with or without seminal plasma epididimários ovinos 65 Bergstein-Galan,Tácia Gomes; Weiss,Romildo Romualdo; Barbosa,Thiago Salvati Rodrigues; Kozicki,Luiz Ernandes; Bicudo,Sony Dimas. ABSTRACT: Preservation and use of spermatozoa that have been recovered after death can extend the use of genetically superior animals. The objective of this study was to evaluate the maximum period for which ovine spermatozoa could be successfully stored in refrigerated dilution medium post-mortem, with or without added seminal plasma. Three samples of spermatozoa collected in an artificial vagina from 10 rams, or from the tails of four epididymes from the same rams at the time of death (G0) and six (G6), twelve (G12), twenty-four (G24) and forty-eight (G48) hours after death were used. After recovery, the spermatozoa were refrigerated at 5°C in either control medium (CM) or control medium plus 20%homologous seminal plasma (SP) and evaluated for 72 hours... Tipo: Info:eu-repo/semantics/article Palavras-chave: Refrigeration; Epididymis; Post mortem. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000800700 Maduración y frigoconservación de frutos de mango 'Tommy Atkins' con diferentes dósis de fertilización. 32 Alvarado Cepeda, Yessica Abigail. El mango (Mangífera indica L.) es una de las frutas más consumidas en el mundo. Durante el periodo 2000-2010 México aumentó su producción en 73 300 toneladas aumentando las exportaciones en un 25 %. En la investigación se utilizaron frutos de mango ‘Tommy Atkins’ procedentes de San Blas, Nayarit, tratados con dos tratamientos de fertilización y un testigo (sin fertilización), los cuales se dividieron en tres lotes para su evaluación siendo: 1)Condiciones de maduración directa (22° C ± 2°C y 50±5 % HR) 2)Almacenados en refrigeración (11°C ±1°C, HR 95%) durante 7 días y 3) Almacenados en refrigeración durante 14 días. Los cuales después de la salida de refrigeración fueron madurados a temperatura ambiente (22° C ± 2°C y 50±5 % HR). Se estudió la influencia... Palavras-chave: Fertilización; Calidad postcosecha; Maduración; Refrigeración; Fertilization; Potharvest quality; Maduration; Refrigeration; Fruticultura; Maestría. Ano: 2013 URL: http://hdl.handle.net/10521/1959 Productivity and quality of organic strawberries pre-harvest treated with silicon 75 Munaretto,Luana Marcele; Botelho,Renato V; Resende,Juliano Tadeu V; Schwarz,Kélin; Sato,Alessandro Jefferson. ABSTRACT Mineral nutrients have important role in plant metabolism, acting on specific vital metabolic pathways for the cell. Among the nutrients, we highlight silicon (Si), for promoting growth, improving post-harvest quality and plant productivity, as well as being able to induce resistance to pest and disease. In this sense, this study aimed to evaluate the productivity and post-harvest quality of strawberry fruits cultivars Aromas and Albion cultivated in organic system with four doses of foliar applications of SiO2 in pre-harvest (0, 5, 10, 15 g L-1), and refrigerated storage (8 days under refrigeration and 1 day at room temperature). The valuated traits were: mass loss, fruit mass, productivity, fruit firmness, soluble solids, titratable acidity,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fragaria x ananassa; Bioactive compounds; Physicochemical characteristics; Refrigeration. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100040 Artificially cooling of onion bulbs stored in brickwork-patterned vertical silos 75 Rêgo,Elizanilda R; Ferreira,Ana Paula S; Pereira,Danilo Manoel; Pereira,Ariana M; Pereira,Olinto L; Finger,Fernando Luiz. ABSTRACT Onion is the third most consumed vegetable worldwide, such as potatoes and tomatoes. Its conservation is influenced by temperature and humidity, and greatest losses occur at postharvest due to lack of storage infrastructure. Thus, the aim of this study was to evaluate the effect of partial cooling in vertical silo on postharvest conservation of cured onion bulbs cultivar Bola Precoce. The experimental design was completely randomized, with six replicates, arranged in split plot scheme. Plots consisted of two storage conditions: onion bulbs stored in silo 1 at room temperature (T1) and bulbs stored in silo 2 with artificial cooling (T2). Subplots were two periods of bulb removal from storage (0 and 14 days). We evaluated peel color, using chroma... Tipo: Info:eu-repo/semantics/article Palavras-chave: Allium cepa; Postharvest storage; Refrigeration. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362019000200234 Détection de la flore d'altération du poisson réfrigéré : évaluation d'un milieu de culture 5 Joffraud, Jean-jacques; Chevalier, Frederique. The study submitted in this paper intendent to assess the ability of a culture medium for the detection and counting of chilled fish spoilage flora. Some authors used a medium allowing the detection of the whole spoilage bacteria on the basis of H2S production but this medium as been only used for cod flora analysis (Gadus morhua) coming from north sea or baltic sea. Therefore this study aimed to assess the efficiency of medium on withing flesh (Merlangius merlangus), gadidae of temperate sea water, on the one hand and salmon flesh (Salmo salar), aquacultural salmonidae, on the other hand. During this study, about 120 bacterial strains (half of them being H2S producing) were isolat respectively from whiting and salmon flesh stored in air or under vacuum.... Tipo: Text Palavras-chave: Bacteriologie alimentaire; Alteration du poisson; Flore d'alteration; Refrigeration; Food bacteriology; Spoilage; Fish; Spoilage flora; Chilling. Ano: 1993 URL: https://archimer.ifremer.fr/doc/00462/57407/59499.pdf Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment 5 Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel. Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant... Tipo: Text Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish. Ano: 2011 URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf Conservación de un queso tipo crema de alta humedad a partir de leche de búfala 20 Iñiguez, C.; Cardoso, F.; Suárez-Solíz, V.. El objetivo del presente trabajo fue definir la vida útil de un queso tipo crema de alta humedad a partir de leche entera de búfala envasado en potes de polipropileno de 200 mL y conservado a la temperatura de 4 ºC. Para definir la durabilidad del producto se tomaron como criterio de rechazo, la evaluación sensorial y la calidad higiénica- sanitaria, como variables de control fueron consideradas el desarrollo de acidez y valor del pH. La estimación de la durabilidad se efectuó por el método gráfico para datos incompletos de fallo utilizando la distribución de Weibull. Se concluyó que alteraciones detectadas por los evaluadores en el olor y sabor resultaron la primera causa de deterioro. La vida útil del producto fue de 12 días. Tipo: Journal Contribution Palavras-chave: Shelf life; Refrigeration; Temperature; Cream cheese; Buffalo milk. Ano: 2008 URL: http://hdl.handle.net/1834/5008 Conservación de una bebida saborizada de leche de soya parcialmente hidrolizada 20 Ruiz, A.; Mejías, E.; Silveira, I.; Lafargue, D.. Se realizó un estudio de conservación de una bebida saborizada de leche de soya parcialmente hidrolizada. Se incluyeron bebidas de tres sabores: cocoa (CHC), sabor chocolate en polvo (CHP) y sabor café en polvo (SCP) en versiones endulzadas con azúcar o con una mezcla de aspartame y acesulfame (ASPACE). Estas se envasaron en potes de poliestireno de 100 mL con tapa. Se probó la conservación a 4 y a 10 ºC. En el primer caso se tomaron muestras a los 0, 7, 14 y 21 días y en el segundo a los 0, 5, 8 y 12 días. Fueron variables de respuesta el análisis sensorial, global y por los atributos de olor, sabor y textura; la acidez y la calidad microbiológica mediante determinación de aerobios totales, mohos, levaduras y E. coli. Resultó que a 4 ºC las bebidas con... Tipo: Journal Contribution Palavras-chave: Conservation; Temperature; Soy milk; Refrigeration. Ano: 2008 URL: http://hdl.handle.net/1834/5007 Preservation of fresh edible cactus stems (Opuntia ficus indica Mill.) by modified atmosphere packaging 85 Osorio-Córdoba,J; Rodriguez-Verástegui,LL; Díaz de León-Sánchez,F; Bosquez-Molina,E; Verde-Calvo,JR; Escalona-Buendía,HB; Pérez-Flores,LJ; Pelayo-Zaldívar,C. Cactus stems, the cladodes of Opuntia spp. cacti, are consumed in Mexico and other countries due to their fresh and herbaceous flavor, and because of their widely known nutraceutical benefits. In order to extend the postharvest life of this vegetable, the effect of a modified atmosphere packaging (MAP) was studied in cactus stems of the cultivar Atlixco stored at 4 ± 1 °C for 20 days under three types of atmospheres: (1) air (passive atmosphere), (2) 5 kPa O2 + 4 kPa CO2, and (3) N2. During storage, the titratable acidity decreased and the color of cladodes became darker and less green; however, the 5 kPa O2 + 4 kPa CO2 atmosphere was able to preserve both quality characteristics. All modified atmospheres reduced weight loss (from 8 to <2%) and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Acetaldehyde; Cladodes; Nopal; Ethanol; Modified atmosphere; Quality; Refrigeration; Wound. Ano: 2015 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572015000200016 Evaluation of glycerin as preserving agent of chicken serum for plate agglutination test 89 Freitas,ES de; Soldá,A; Calegari,DL; Munaretto,FC; Dietrich,GF; Back,A. Serum is widely used for the purpose of monitoring and diagnosis support for most of poultry diseases. In the case of the serum plate agglutination test (SPA), commonly used to detect antibodies for Salmonella Pullorum (SP), Mycoplasma gallisepticum (MG) and Mycoplasma synoviae (MS), serum cannot be frozen because it may result in false positive. Without freezing, serum can last only for a few days. In this experiment, glycerin was evaluated as a serum preservering agent. About 50 samples for each disease and analyzed by SPA test previously were separated. Glycerin was added to serum from commercial chickens, with and without antibodies for SP, MG and MS, in the proportion of 1:1 (serum:glycerin) and kept at refrigerated conditions (2 to 8 ºC). For four... Tipo: Info:eu-repo/semantics/article Palavras-chave: Seroagglutination; Glycerol; Preservation; Refrigeration; Shelf life. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000300015 Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C 94 Balois-Morales,Rosendo; Jiménez-Zurita,José Orlando; Alia-Tejacal,Irán; López-Guzmán,Graciela Guadalupe; Palomino-Hermosillo,Yolotzin Apatzingán; Sánchez-Herrera,Leticia Mónica. Abstract The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C... Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona muricata; Ripening; Enzymatic activity; Antioxidant activity; Refrigeration. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100303 Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat 63 Spoto,Marta Helena Filet; Gallo,Cláudio Rosa; Alcarde,André Ricardo; Gurgel,Maria Sílvia do Amaral; Blumer,Lucimara; Walder,Júlio Marcos Melges; Domarco,Rachel Elisabeth. This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gamma irradiation; Pathogenic bacteria; Chicken meat; Refrigeration. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000300003 Registros recuperados: 20 Primeira ... 1 ... Última

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