Machine Learning-Related Techniques for Assessing Microbiological Spoilage Associated with Ready-to-Eat Leafy Vegetables Using Different TechniquesAuthor(s): Lech Roszko
The purpose of this study was to package using different techniques (AP, HiO2MAP, or VP) during storage under different conditions (refrigerator room or display case) for microbiological correlation. It was to determine the biogenic amine (BA) formed in chicken breast. Evaluate the quality of chicken with BA formation (TPC, LAB, Pseudomonas aeruginosa and Enterobacteria), and the compatibility of Bioamines selected as indicators of chicken spoilage. The initial TPC of chicken fillet was 2.57 to 3.04 log CFU / g. Over time, a systematic significant (p ≤ 0.05) increase was observed until TPC exceeded 7.5 log CFU / g (AP and VP, display case) on day 9. Regardless of packaging technology and storage conditions, Cadaverine and tyramine were shown to be quantitatively predominant in chicken fillets (166.00 mg / kg in showcase MAP meat in day 9 refrigerator AP meats, 175.03 mg / kg on day 9).