중동부유럽

The aim of the present study was to examine the use of Multispectral imaging (MSI) on predicting the microbial growth (total viable count TVC, and lactic acid bacteria LAB) in cooked turkey breast slices and smoked turkey breast slices stored at 5, 12, and 20 °C. In all storage trials, the LAB populations were significantly lower (P < 0.05) than corresponding TVC populations at each sampling time. The TVC and LAB populations in smoked turkey were significantly lower (P < 0.05) than in cooked turkey at all storage conditions. No important changes were observed in L*, a* and b* values of cooked and smoked turkey breast samples during storage. The performance of the PLS-R models developed on the MSI data for the prediction of TVC and LAB was satisfactory according to the coefficients of determination (R2) and root mean squared error of prediction (RMSE) values. The R2 for the TVC and LAB populations in smoked turkey breast samples were 0.88 and 0.98, respectively, and 0.93 and 0.90 for cooked turkey. The RMSE values of prediction of TVC and LAB were 0.58 and 0.20 log CFU/g for the smoked turkey breast samples respectively, and 0.58 and 0.20 for the cooked turkey breast. The current findings suggest that MSI may be a promising non-destructive method to rapidly assess the microbial load of cooked meat products