Minced Meat | List of Frontiers open access articles

Methods

Published on 09 Aug 2023

Evaluation and validation of laboratory procedures for the surveillance of ESBL-, AmpC-, and carbapenemase-producing Escherichia coli from fresh meat and caecal samples

in Antimicrobials, Resistance and Chemotherapy

Rene S. Hendriksen
Lina M. Cavaco
Beatriz Guerra
Valeria Bortolaia
Yvonne Agersø
Christina Aaby Svendsen
Hanne Nørgaard Nielsen
Jette Sejer Kjeldgaard
Susanne Karlsmose Pedersen
Mette Fertner

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1229542

4,377 views
9 citations

Original Research

Published on 20 Jan 2021

Persistence of a Stx-Encoding Bacteriophage in Minced Meat Investigated by Application of an Improved DNA Extraction Method and Digital Droplet PCR

in Virology

B. Spilsberg
C. Sekse
Anne M. Urdahl
Live L. Nesse
Gro S. Johannessen

Frontiers in Microbiology

doi 10.3389/fmicb.2020.581575

4,542 views
4 citations

Brief Research Report

Published on 20 Jan 2022

Translocation of Phthalates From Food Packaging Materials Into Minced Beef

in Food Chemistry

Denis Baranenko
Mohamed Said Boulkrane
Irina Borisova
Bazhena Astafyeva
Weihong Lu
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2021.813553

9,702 views
19 citations

Original Research

Published on 27 Apr 2022

Level of Detection (LOD50) of Campylobacter Is Strongly Dependent on Strain, Enrichment Broth, and Food Matrix

in Food Microbiology

Wilma C. Hazeleger
Wilma F. Jacobs-Reitsma
Heidy M. W. Den Besten

Frontiers in Microbiology

doi 10.3389/fmicb.2022.834568

6,162 views
6 citations

Original Research

Published on 09 Aug 2019

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

in Food Microbiology

Lucia Parafati
Rosa Palmeri
Daniela Trippa
Cristina Restuccia
Biagio Fallico

Frontiers in Microbiology

doi 10.3389/fmicb.2019.01760

14,185 views
44 citations

Original Research

Published on 25 Feb 2026

Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary

in Food Chemistry

Viktor Koczka
Tamás Marosvölgyi
Zoltán Szabó
Timea Dergez
Éva Szabó

Frontiers in Nutrition

doi 10.3389/fnut.2026.1732327

581 views

Articles

Evaluation and validation of laboratory procedures for the surveillance of ESBL-, AmpC-, and carbapenemase-producing Escherichia coli from fresh meat and caecal samples

Persistence of a Stx-Encoding Bacteriophage in Minced Meat Investigated by Application of an Improved DNA Extraction Method and Digital Droplet PCR

Translocation of Phthalates From Food Packaging Materials Into Minced Beef

Level of Detection (LOD50) of Campylobacter Is Strongly Dependent on Strain, Enrichment Broth, and Food Matrix

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary