The results showed that many meat samples were contaminated by examined five pathogens.
The co-occurrences of Salmonella and E. coli O157 H7, Salmonella and L. monocytogenes in the same meat samples were also observed.
Meat samples were collected on days 2, 3 and 7 after natural fermentation, L. plantarum-inoculated fermentation and L. brevis-inoculated fermentation before applying to the array.
Economic values per trait unit using tasted meat samples were −0.78 € for shear force (SF), 57.52 € for intramuscular fat content (IMF), −0.43 € for meat color (COL) and 14.65 € for drip loss (DL).
Hyperspectral images of different red meat samples were acquired in the spectral range of 400 1000 nm and partial least-squares regression (PLSR) and least square support vector machine (LS-SVM) models were developed.
Raw poultry meat samples were analysed for the presence of Campylobacter sp., by plating onto mCCD (Modified Charcoal-Cefoperazone-Deoxycholate) Agar and Campylobacter Selective Preston Agar and using four sets of species-specific primers for Campylobacter jejuni, Campylobacter coli, Campylobacter upsaliensis and Campylobacter lari designed to bridge the porA gene.
In addition, processed meat samples were treated with maltodextrin without pyrazine supplementation (0.045 g/g meat).
Measurements of total polyphenol and metals contents in feed respectively meat samples were expressed in terms of means and standard deviation.
Meat samples were first dried in oven at 105°C for 24 hours and then digested in the Muffle furnace by stepwise increase of the temperature up to 550°C till the white ash formed.
As shown in Table 2, 3.07% of meat samples were harboring E. coli O157 H7, which is comparable to Hiko et al. (2008), Mersha et al. (2010), Jacob et al. (2014) and Zarei et al. (2013) who reported 4.2% (from Modjo and Debre zeit), 5.1% (from Modjo), 2.86% (from China) and 2.8% (from Iran), respectively.
