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Uhlig E, Bucher M, Strenger M, Kloß S, Schmid M. Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions. Foods 2024; 13:2751. [PMID: 39272516 PMCID: PMC11394942 DOI: 10.3390/foods13172751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.
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Affiliation(s)
- Elisa Uhlig
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Matthias Bucher
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Mara Strenger
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Svenja Kloß
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
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Liu C, Cheah E, Kang S, Ross T, Kocharunchitt C. Development of a microbial time-temperature indicator for real-time monitoring the quality of Australian vacuum-packed lamb. Int J Food Microbiol 2024; 412:110559. [PMID: 38217949 DOI: 10.1016/j.ijfoodmicro.2024.110559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 11/07/2023] [Accepted: 01/02/2024] [Indexed: 01/15/2024]
Abstract
A time-temperature indicator (TTI) system based on the pH-dependent colour change caused by the growth of a Carnobacterium maltaromaticum strain was developed to specifically provide a real-time indication of quality and shelf life of Australian vacuum-packed (VP) lamb throughout cold chains. Each component of the developed TTI system was studied to select an optimal concentration of a chemical chromatic indicator (chlorophenol red, CR; between 0.01 % and 0.30 %) and supplementary glucose (between 0 % and 10 %), and an appropriate C. maltaromaticum strain (among four different strains) in a simple BHI medium. BHI medium containing 0.01 % CR and 1 % added glucose, inoculated with C. maltaromaticum strain 1 were required for development of the TTI system to indicate quality and shelf life of VP lamb. Different inoculum levels of C. maltaromaticum strain 1 (103 to 105 CFU/mL) were also examined at 8 °C for their effects on the TTI response. As expected, higher inoculum levels of C. maltaromaticum led to a shorter endpoint of the TTI system but it was found that a 3 log10 higher inoculum level in the TTI than the expected total viable counts of VP lamb was required to accurately predict VP lamb shelf life by the TTI. To further evaluate the applicability of the TTI system, we evaluated its response at two other temperatures (2 °C and 4 °C) relevant to the storage conditions for VP lamb. The data showed a strong agreement between the observed TTI's endpoints and predicted shelf lives of VP lamb. This indicated that the developed TTI has the potential to be developed further for commercial application to provide a real-time, distinct, and accurate indication of Australian VP lamb.
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Affiliation(s)
- Chongyue Liu
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Edward Cheah
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Sanga Kang
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Tom Ross
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
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Augustyńska-Prejsnar A, Hanus P, Ormian M, Kačániová M, Sokołowicz Z, Topczewska J. The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods. Foods 2023; 12:4340. [PMID: 38231850 DOI: 10.3390/foods12234340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry.
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Affiliation(s)
- Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Paweł Hanus
- Department of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Małgorzata Ormian
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
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Qian YF, Yu JY, Yu YJ, Xie J, Yang SP. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon ( Salmo salar) during cold chain logistics. Front Nutr 2022; 9:1021280. [PMID: 36407510 PMCID: PMC9671655 DOI: 10.3389/fnut.2022.1021280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 10/18/2022] [Indexed: 12/05/2023] Open
Abstract
In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.
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Affiliation(s)
- Yun-Fang Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jia-Yi Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ying-Jie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Sheng-Ping Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
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Quality and Processability of Modern Poultry Meat. Animals (Basel) 2022; 12:ani12202766. [PMID: 36290153 PMCID: PMC9597840 DOI: 10.3390/ani12202766] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/03/2022] [Accepted: 10/12/2022] [Indexed: 11/30/2022] Open
Abstract
The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.
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Li J, Zhang N, Yang X, Yang X, Wang Z, Liu H. RhB@MOF-5 Composite Film as a Fluorescence Sensor for Detection of Chilled Pork Freshness. BIOSENSORS 2022; 12:bios12070544. [PMID: 35884347 PMCID: PMC9313163 DOI: 10.3390/bios12070544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 01/14/2023]
Abstract
This study presents a novel composite thin film based on rhodamine B encapsulated into MOF-5 (Metal Organic Frameworks) as a fluorescence sensor for the real-time detection of the freshness of chilled pork. The composite film can adsorb and respond to the volatile amines produced by the quality deterioration of pork during storage at 4 °C, with the fluorescence intensity of RhB decreasing over time. The quantitative model used for predicting the freshness indicator (total volatile base nitrogen) of pork was built using the fluorescence spectra (excited at 340 nm) of the RhB@MOF-5 composite film combined with the partial least squares (PLS) algorithm, providing Rc2 and Rp2 values of 0.908 and 0.821 and RMSEC (root mean square error of calibration) and RMSEP (root mean square error of prediction) values of 3.435 mg/100 g and 3.647 mg/100 g, respectively. The qualitative model established by the partial least squares discriminant analysis (PLS-DA) algorithm was able to accurately classify pork samples as fresh, acceptable or spoiled, and the accuracy was 86.67%.
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Affiliation(s)
- Jingyi Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (X.Y.)
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China;
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing 100097, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
| | - Xin Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (X.Y.)
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China;
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing 100097, China
| | - Xinting Yang
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China;
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing 100097, China
| | - Zengli Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.L.); (X.Y.)
- Correspondence: (Z.W.); (H.L.); Tel.: +86-10-62737066 (Z.W.); +86-10-51503630 (H.L.)
| | - Huan Liu
- Research Center of Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China;
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing 100097, China
- Correspondence: (Z.W.); (H.L.); Tel.: +86-10-62737066 (Z.W.); +86-10-51503630 (H.L.)
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7
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Rodionova K, Paliy A, Кhimych M. Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises. POTRAVINARSTVO 2021. [DOI: 10.5219/1628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.
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9
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Wu JY, Hsiao HI. Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107501] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Simsiri U, Rungruengpet W, Kaewkot C, Sun YM, Świąder K, Wanangkarn A, Tan FJ. Influence of Cold Chain Integrity during Postwashing Processing and Storage on Chicken Egg Quality. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2021. [DOI: 10.1590/1806-9061-2021-1458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- U Simsiri
- National Chung Hsing University, Taiwan
| | | | - C Kaewkot
- National Chung Hsing University, Taiwan
| | - YM Sun
- National Animal Industry Foundation, Taiwan
| | - K Świąder
- Warsaw University of Life Sciences, Poland
| | | | - FJ Tan
- National Chung Hsing University, Taiwan
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11
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Bahlinger E, Dorn-In S, Beindorf PM, Mang S, Kaltner F, Gottschalk C, Gareis M, Schwaiger K. Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products. Int J Food Microbiol 2020; 337:108932. [PMID: 33152570 DOI: 10.1016/j.ijfoodmicro.2020.108932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/20/2020] [Accepted: 10/15/2020] [Indexed: 10/23/2022]
Abstract
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in this study in order to determine the microbiological quality of the raw materials used for these products. The PCR targets focused on four bacterial groups often found on meat (family Enterobacteriaceae, genus Pseudomonas, genus Staphylococcus and species Brochothrix thermosphacta). Specificity as well as sensitivity of the developed multiplex qPCRs, validated by using 68 microbial species, were 100%. The applicability of both multiplex qPCRs compared to culturing methods was performed using 96 meat samples (fresh and naturally spoiled) and 12 inhouse-made "Lyoner" sausages containing variable ratios of spoiled meat (0%, 5%, 12% and 25%; n = 3 for each group). Both methods showed similar results by evaluating the ∆log10 cfu/g, the relative accuracy and the t-test analysis (p > 0.05). Comparing qPCR results of the different sausage groups, a significant difference between sausages containing fresh meat and sausages containing spoiled meat (12% and 25%) was found only for Pseudomonas and B. thermosphacta in both raw and cooked sausages. The statistical difference between 5% vs. 12% and 25% spoiled meat in cooked sausages, was also found only for these two bacterial groups. The developed multiplex qPCRs were further applied to 30 commercially available "Bologna-type" sausages. The results showed a total of 14 sausages considered to be suspicious for Food Fraud. While the role of Staphylococcus spp. in meat spoilage remains unclear, Pseudomonas, Enterobacteriaceae and B. thermosphacta could together be used as an indicator for "spoiled meat" used in sausages. The developed qPCR systems in this study allow the detection of four relevant bacterial groups in the heated Bologna-type sausages and provide information about the hygienic quality of raw materials used. This method could thus be helpful for screening food suspected of Food Fraud.
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Affiliation(s)
- Eunike Bahlinger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany.
| | - Samart Dorn-In
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Philipp-Michael Beindorf
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Sirkka Mang
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Florian Kaltner
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Christoph Gottschalk
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Manfred Gareis
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Karin Schwaiger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
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Abstract
The aim of this paper is to present how a higher income can be achieved by developing a broader and more accurate planning framework and control perishability from stable to fork if it is possible to redirect the shipments in the case of increasing perishability dynamics or longer time delays on the roads. It also gives the answer to the question of how such a Supply Chain (SC) can be evaluated using Net Present Value (NPV) approach. The procedures include a real-time calculation and communication about the remaining shelf life (RSL) during transportation and other logistic manipulations from one chain node to another if the time to exceed the contractually stipulated Customer Remaining Shelf Life (CRSL) is distributed by known distribution. Planning and control on the skeleton of the extended material requirements planning (MRP) model are advised, where time delays and their impact on the CRSL can be easily calculated. The changes in the NPV at contractually stipulated CRSL are calculated dynamically in real-time. Smart devices, tracking temperature, humidity, and gas concentration enable such reports immediately after detecting a high probability that CRSL, as stipulated in a contract, will not be achieved, based on the known parameters of the exponential distribution of the remaining shelf life as a time to failure at each node of the graph. The model includes possibilities to deliver the meat to the local market or to the reverse logistics plants in the nodes of the remaining route, if the expected contractually stipulated CRSL becomes too high. On this way, shortening unnecessary routes further contributes to less pollution.
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Tsakanikas P, Karnavas A, Panagou EZ, Nychas GJ. A machine learning workflow for raw food spectroscopic classification in a future industry. Sci Rep 2020; 10:11212. [PMID: 32641761 PMCID: PMC7343812 DOI: 10.1038/s41598-020-68156-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 06/07/2020] [Indexed: 12/24/2022] Open
Abstract
Over the years, technology has changed the way we produce and have access to our food through the development of applications, robotics, data analysis, and processing techniques. The implementation of these approaches by the food industry ensure quality and affordability, reducing at the same time the costs of keeping the food fresh and increase productivity. A system, as the one presented herein, for raw food categorization is needed in future food industries to automate food classification according to type, the process of algorithm approaches that will be applied to every different food origin and also for serving disabled people. The purpose of this work was to develop a machine learning workflow based on supervised PLS regression and SVM classification, towards automated raw food categorization from FTIR. The system exhibited high efficiency in multi-class classification of 7 different types of raw food. The selected food samples, were diverse in terms of storage conditions (temperature, storage time and packaging), while the variability within each food was also taken into account by several different batches; leading in a classifier able to embed this variation towards increased robustness and efficiency, ready for real life applications targeting to the digital transformation of the food industry.
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Affiliation(s)
- Panagiotis Tsakanikas
- School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
| | - Apostolos Karnavas
- School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Efstathios Z Panagou
- School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - George-John Nychas
- School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
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14
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Albrecht A, Ibald R, Raab V, Reichstein W, Haarer D, Kreyenschmidt J. Implementation of Time Temperature Indicators to Improve Temperature Monitoring and Support Dynamic Shelf Life in Meat Supply Chains. JOURNAL OF PACKAGING TECHNOLOGY AND RESEARCH 2019; 4:23-32. [PMID: 32685915 PMCID: PMC7357777 DOI: 10.1007/s41783-019-00080-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 11/23/2019] [Indexed: 11/04/2022]
Abstract
Based on the well-investigated OnVu™ TTI kinetics, models were developed to adjust the label to different food products and predict the discolouration process under dynamic temperature conditions. After the successful validation under laboratory conditions, the applicability of the time temperature indicator (TTI) as shelf life indicator was tested in a national poultry chain. The TTI accurately reflected the temperature fluctuations occurring under real chain conditions. Shelf life predictions based on the discolouration of the TTIs were in accordance with the microbial shelf life of the product. The models were integrated in an online software tool to check for the compliance of the cold chain and predict the remaining shelf life of the product. The implementation of TTI and the software result in a valuable tool to support the decision-making process in the cold chain. The application of flexible shelf life enables the reduction of food waste in the meat supply chain.
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Affiliation(s)
- Antonia Albrecht
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Rolf Ibald
- Faculty of Logistics Management, European University of Applied Sciences, Kaiserstraße 6, 50321 Brühl, Germany
| | - Verena Raab
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Werner Reichstein
- Department of Physics and BMIF, University of Bayreuth, Universitätsstr.30, 95440 Bayreuth, Germany
| | - Dietrich Haarer
- Department of Physics and BMIF, University of Bayreuth, Universitätsstr.30, 95440 Bayreuth, Germany
| | - Judith Kreyenschmidt
- Faculty of Agriculture, Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
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15
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Martins WF, Longhi DA, de Aragão GMF, Melero B, Rovira J, Diez AM. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method. Int J Food Microbiol 2019; 318:108466. [PMID: 31865245 DOI: 10.1016/j.ijfoodmicro.2019.108466] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/04/2019] [Accepted: 11/27/2019] [Indexed: 01/01/2023]
Abstract
The TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil
| | - Beatriz Melero
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Jordi Rovira
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Ana M Diez
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain.
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16
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Yimenu SM, Koo J, Kim BS, Kim JH, Kim JY. Freshness-based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions. Poult Sci 2019; 98:6921-6930. [PMID: 31504907 PMCID: PMC8913970 DOI: 10.3382/ps/pez461] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Accepted: 07/29/2019] [Indexed: 11/20/2022] Open
Abstract
The current study was performed to develop dynamic quality and shelf-life prediction models using selected index for packaged chicken meat during storage. Generally, the results showed that meat deterioration, with respect to the different quality indices considered in the investigation, proceeds with increasing temperature and storage time. Highly significant (P ≤ 0.01) correlations were obtained between TPC (total plate count) and SI (sensory index) (r = −0.94 to −0.97), coliforms and SI (r = −0.89 to −0.95), and LAB (lactic acid bacteria) and SI (r = −0.93 to −0.98). However, only the microbiological spoilage regarding TPC, whose values ranged from 7.0 to 8.0 log CFU/g under all investigated temperature conditions, were in compliance with the end of sensory shelf-life defined at SI = 5. To develop dynamic quality prediction model, 4 isothermal (0, 4, 10, and 15°C) experiments in 2 batches were performed for TPC evaluation. Growth data were fitted in the Baranyi and Roberts and quadratic polynomial model as the primary and secondary models, respectively. The model was validated under dynamic conditions (0–8°C scenario with periodic 12-h changes). The accuracy and bias factors were estimated to be 1.045 and 0.991 for fluctuating conditions and 1.016 and 1.015 for real-time conditions, respectively, suggesting good applicability of the model. The remaining shelf-life estimation model developed based on mean kinetic temperature showed an even decrease of shelf-life under dynamic conditions in time. The developed model scan can be used for effective monitoring of packaged chicken meat freshness and shelf-life during distribution with temperature fluctuation.
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Affiliation(s)
- Samuel Mezemir Yimenu
- Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Sciences, Arsi University, P.O. Box 193, Asella, Ethiopia
| | - Junemo Koo
- Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, Republic of Korea
| | - Byeong Sam Kim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Jong Hoon Kim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Ji Young Kim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
- Corresponding author
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17
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Xie J, Wang Z, Wang S, Qian YF. Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics. FOOD SCI TECHNOL INT 2019; 26:291-299. [DOI: 10.1177/1082013219888306] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.
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Affiliation(s)
- Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Zun Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Shuo Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Yun-Fang Qian
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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18
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Li N, Zhang Y, Wu Q, Gu Q, Chen M, Zhang Y, Sun X, Zhang J. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage. Food Microbiol 2019; 83:86-94. [DOI: 10.1016/j.fm.2019.04.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 03/28/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3718057] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Production-specific factors, such as breeding, diet, and stress, are known to influence meat quality, but the effect of different husbandry systems on the development of quality parameters and shelf life has hardly been investigated. Thus, the aim of the study was the investigation of an alternative production system based on a slow-growing, corn-fed, and antibiotics-free chicken line compared with conventional poultry production. Additionally, the effect on meat quality, microbiology, and spoilage was analyzed. In total, 221 breast filets from a German poultry meat producer were investigated. Nutritional, biochemical, and cooking loss analyses were conducted on a subset of samples 24 h after storage. The rest of the samples were stored aerobically at 4°C, and the spoilage process was characterized by investigating pH, color, lipid oxidation, microbiology, and sensory attributes subsequently every two days during storage. The alternative production line showed a significantly healthier nutritional profile with a higher protein and lower fat content. Additionally, the amount of L-lactic acid and D-glucose was significantly higher than in the conventional production line. The color values differed between both production lines, with the corn-fed line displaying more yellowish filets. The lipid oxidation and microbial spoilage were not affected by the production line. The shelf life did not differ between the investigation groups and was deemed 7 days in both cases. Despite the highest severity of white striping being observed most in the conventional production line, there was no overall difference in the incidence among groups. The purchase decision was affected by the occurrence of white striping and showed a tendency for a higher acceptance for the alternative production line.
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20
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Mataragas M, Bikouli VC, Korre M, Sterioti A, Skandamis PN. Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain. Int J Food Microbiol 2018; 290:86-95. [PMID: 30317110 DOI: 10.1016/j.ijfoodmicro.2018.09.026] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 08/22/2018] [Accepted: 09/28/2018] [Indexed: 01/24/2023]
Abstract
In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 families were identified from 30 psychrotroph-positive samples, among which Gram-negative bacteria occurred frequently. The genus Pseudomonas exhibited a clear predominance, especially Pseudomonas fragi, followed by Psychrobacter, Brochothrix, Serratia, and Stenotrophomonas, with the dominant bacteria varying with origin. Aquatic products related to Hafnia and quick-frozen food corresponding to Stenotrophomonas, as well as livestock products were shown to be good ecological niches for growth of psychrotrophs. The genus Pantoea was shown to have an intimate relationship with fruits. While in bean, cereal grain and dairy products, only Pseudomonas was present. The fits of the growth curves demonstrated good adaptability and tolerance of the tested strains under 4 °C, and multifarious growth also reflected intra-species differences and phenotypic diversity. Various kinds of esters, aromatic compounds, alcohols, and ketones were frequently detected by GC-MS. High alcohols were seen in Psychrobacter, but hydrocarbons and ethers were more often found in Pseudomonas. In particular, since high amounts of isophorone were only discovered in bacteria samples, it is speculated to be the characteristic substance of psychrotrophs.
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22
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Albrecht A, Herbert U, Miskel D, Heinemann C, Braun C, Dohlen S, Zeitz JO, Eder K, Saremi B, Kreyenschmidt J. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat. Poult Sci 2018; 96:2853-2861. [PMID: 28419366 DOI: 10.3382/ps/pex071] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Accepted: 03/20/2017] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers.
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Affiliation(s)
- Antonia Albrecht
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Ulrike Herbert
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Dennis Miskel
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Celine Heinemann
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Carina Braun
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Sophia Dohlen
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
| | - Johanna O Zeitz
- Institute of Animal Nutrition and Nutritional Physiology, Heinrich-Buff-Ring 26-32 (IFZ), 35392 Gießen, Germany
| | - Klaus Eder
- Institute of Animal Nutrition and Nutritional Physiology, Heinrich-Buff-Ring 26-32 (IFZ), 35392 Gießen, Germany
| | | | - Judith Kreyenschmidt
- Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany
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23
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Granato D, Putnik P, Kovačević DB, Santos JS, Calado V, Rocha RS, Cruz AGD, Jarvis B, Rodionova OY, Pomerantsev A. Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing. Compr Rev Food Sci Food Saf 2018; 17:663-677. [PMID: 33350122 DOI: 10.1111/1541-4337.12341] [Citation(s) in RCA: 246] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 11/27/2022]
Abstract
In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.
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Affiliation(s)
- Daniel Granato
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Jânio Sousa Santos
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Verônica Calado
- School of Chemistry, Federal Univ. of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ramon Silva Rocha
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Adriano Gomes Da Cruz
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Basil Jarvis
- Dept. of Food and Nutrition Sciences, School of Chemistry, Food and Pharmacy, The Univ. of Reading, Whiteknights, Reading, Berkshire RG6 6AP, U.K
| | - Oxana Ye Rodionova
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
| | - Alexey Pomerantsev
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
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24
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Muñoz N, Bhunia K, Zhang H, Barbosa-Cánovas GV, Tang J, Sablani S. Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures. Int J Food Microbiol 2017; 253:29-35. [DOI: 10.1016/j.ijfoodmicro.2017.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 03/31/2017] [Accepted: 04/24/2017] [Indexed: 11/28/2022]
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25
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Höll L, Behr J, Vogel RF. Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS. Food Microbiol 2016; 60:84-91. [DOI: 10.1016/j.fm.2016.07.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 07/04/2016] [Accepted: 07/04/2016] [Indexed: 11/28/2022]
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26
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Mikš-Krajnik M, Yoon YJ, Ukuku DO, Yuk HG. Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken. J Food Sci 2016; 81:M2006-14. [DOI: 10.1111/1750-3841.13371] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 04/24/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
Affiliation(s)
- Marta Mikš-Krajnik
- Food Science and Technology Programme, c/o Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
- Chair of Industrial and Food Microbiology, Faculty of Food Science; Univ. of Warmia and Mazury in Olsztyn; Plac Cieszyński 1 10-726 Olsztyn Poland
| | - Yong-Jin Yoon
- Div. of Engineering Mechanics, School of Mechanical and Aerospace Engineering; Nanyang Technological Univ; 50 Nanyang Ave Singapore 639798 Singapore
| | - Dike O. Ukuku
- Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service; U.S. Dept. of Agriculture; 600 East, Mermaid Lane Wyndmoor Pa. 19038 U.S.A
| | - Hyun-Gyun Yuk
- Food Science and Technology Programme, c/o Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
- National Univ. of Singapore (Suzhou) Research Inst., No. 377 Linquan Street; Suzhou Industrial Park; Suzhou Jiangsu 215123 China
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27
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Volatile chemical spoilage indexes of raw Atlantic salmon ( Salmo salar ) stored under aerobic condition in relation to microbiological and sensory shelf lives. Food Microbiol 2016; 53:182-91. [DOI: 10.1016/j.fm.2015.10.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 09/27/2015] [Accepted: 10/02/2015] [Indexed: 11/20/2022]
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28
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Lytou A, Panagou EZ, Nychas GJE. Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions. Food Microbiol 2015; 55:25-31. [PMID: 26742613 DOI: 10.1016/j.fm.2015.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 11/14/2015] [Accepted: 11/17/2015] [Indexed: 12/22/2022]
Abstract
The aim of this study was the development of a model to describe the growth kinetics of aerobic microbial population of chicken breast fillets marinated in pomegranate juice under isothermal and dynamic temperature conditions. Moreover, the effect of pomegranate juice on the extension of the shelf life of the product was investigated. Samples (10 g) of chicken breast fillets were immersed in marinades containing pomegranate juice for 3 h at 4 °C following storage under aerobic conditions at 4, 10, and 15 °C for 10 days. Total Viable Counts (TVC), Pseudomonas spp and lactic acid bacteria (LAB) were enumerated, in parallel with sensory assessment (odor and overall appearance) of marinated and non-marinated samples. The Baranyi model was fitted to the growth data of TVC to calculate the maximum specific growth rate (μmax) that was further modeled as a function of temperature using a square root-type model. The validation of the model was conducted under dynamic temperature conditions based on two fluctuating temperature scenarios with periodic changes from 6 to 13 °C. The shelf life was determined both mathematically and with sensory assessment and its temperature dependence was modeled by an Arrhenius type equation. Results showed that the μmax of TVC of marinated samples was significantly lower compared to control samples regardless temperature, while under dynamic temperature conditions the model satisfactorily predicted the growth of TVC in both control and marinated samples. The shelf-life of marinated samples was significantly extended compared to the control (5 days extension at 4 °C). The calculated activation energies (Ea), 82 and 52 kJ/mol for control and marinated samples, respectively, indicated higher temperature dependence of the shelf life of control samples compared to marinated ones. The present results indicated that pomegranate juice could be used as an alternative ingredient in marinades to prolong the shelf life of chicken.
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Affiliation(s)
- Anastasia Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
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29
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Dabadé DS, Azokpota P, Nout MJR, Hounhouigan DJ, Zwietering MH, den Besten HMW. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes. Int J Food Microbiol 2015; 210:121-30. [PMID: 26119189 DOI: 10.1016/j.ijfoodmicro.2015.06.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/03/2015] [Accepted: 06/10/2015] [Indexed: 11/19/2022]
Abstract
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Paulin Azokpota
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - M J Robert Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - D Joseph Hounhouigan
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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Herbert U, Albrecht A, Kreyenschmidt J. Definition of predictor variables for MAP poultry filets stored under different temperature conditions. Poult Sci 2015; 94:424-32. [DOI: 10.3382/ps/peu002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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31
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Mikš-Krajnik M, Yoon YJ, Yuk HG. Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0048-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Tango CN, Mansur AR, Kim GH, Oh DH. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef. J Appl Microbiol 2014; 117:1709-20. [DOI: 10.1111/jam.12658] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2014] [Revised: 09/16/2014] [Accepted: 09/29/2014] [Indexed: 11/26/2022]
Affiliation(s)
- C.-N. Tango
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - A.-R. Mansur
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - G.-H. Kim
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - D.-H. Oh
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
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Mack M, Dittmer P, Veigt M, Kus M, Nehmiz U, Kreyenschmidt J. Quality tracing in meat supply chains. PHILOSOPHICAL TRANSACTIONS. SERIES A, MATHEMATICAL, PHYSICAL, AND ENGINEERING SCIENCES 2014; 372:20130308. [PMID: 24797136 PMCID: PMC4006171 DOI: 10.1098/rsta.2013.0308] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.
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Affiliation(s)
- Miriam Mack
- Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
- e-mail:
| | - Patrick Dittmer
- BIBA, University of Bremen, Hochschulring 20, 28359 Bremen, Germany
| | - Marius Veigt
- BIBA, University of Bremen, Hochschulring 20, 28359 Bremen, Germany
| | - Mehmet Kus
- OTARIS Interactive Services GmbH, Fahrenheitstrasse 7, 28359 Bremen, Germany
| | - Ulfert Nehmiz
- OTARIS Interactive Services GmbH, Fahrenheitstrasse 7, 28359 Bremen, Germany
| | - Judith Kreyenschmidt
- Institute of Animal Science, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
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Nieri D, Pesavento G, Ducci B, Calonico C, Lo Nostro A. Monitoring of the cold chain compliance in a meal-processing facility through the correlation study between the outdoor temperatures and coliforms counts on raw meat. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12377] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dino Nieri
- Department of Sciences; Genetic Laboratory; Roma Tre University; Viale Marconi 446 00146 Roma Italy
| | - Giovanna Pesavento
- Health Sciences Department; Food Safety Laboratory; University of Florence; Viale Morgagni 48 50134 Florence Italy
| | - Barbara Ducci
- Health Sciences Department; Food Safety Laboratory; University of Florence; Viale Morgagni 48 50134 Florence Italy
| | - Carmela Calonico
- Health Sciences Department; Food Safety Laboratory; University of Florence; Viale Morgagni 48 50134 Florence Italy
| | - Antonella Lo Nostro
- Health Sciences Department; Food Safety Laboratory; University of Florence; Viale Morgagni 48 50134 Florence Italy
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Tang X, Sun X, Wu VC, Xie J, Pan Y, Zhao Y, Malakar PK. Predicting shelf-life of chilled pork sold in China. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.12.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Bruckner S, Albrecht A, Petersen B, Kreyenschmidt J. A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.048] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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