{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:54:57Z","timestamp":1777643697022,"version":"3.51.4"},"reference-count":36,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2019,1,22]],"date-time":"2019-01-22T00:00:00Z","timestamp":1548115200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["Pest-OE\/EQB\/LA0016\/2013 and through project KLEAR"],"award-info":[{"award-number":["Pest-OE\/EQB\/LA0016\/2013 and through project KLEAR"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2019,6]]},"abstract":"<jats:p>\n                    The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival\/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat \u2018lombo\u2019 over storage time. Sliced \u2018lombo\u2019, a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from \u2018salpic\u00e3o\u2019) and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO\n                    <jats:sub>2<\/jats:sub>\n                    \/80% N\n                    <jats:sub>2<\/jats:sub>\n                    and 40% CO\n                    <jats:sub>2<\/jats:sub>\n                    \/60% N\n                    <jats:sub>2<\/jats:sub>\n                    ) and stored at 5\u2009\u2103 for 124 days. Both cultures led to a reduction of 1\u20132\u2009log CFU\/g of L. innocua 2030c after 12\u2009h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO\n                    <jats:sub>2<\/jats:sub>\n                    \/60% N\n                    <jats:sub>2<\/jats:sub>\n                    . The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.\n                  <\/jats:p>","DOI":"10.1177\/1082013219825771","type":"journal-article","created":{"date-parts":[[2019,1,23]],"date-time":"2019-01-23T17:11:15Z","timestamp":1548263475000},"page":"327-336","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":10,"title":["Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging"],"prefix":"10.1177","volume":"25","author":[{"given":"Roc\u00edo","family":"Casquete","sequence":"first","affiliation":[{"name":"Nutrici\u00f3n y Bromatolog\u00eda, Escuela de Ingenier\u00edas Agrarias, Universidad de Extremadura, Badajoz, Spain"},{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa\/Porto, Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4793-5965","authenticated-orcid":false,"given":"Susana C","family":"Fonseca","sequence":"additional","affiliation":[{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Viana do Castelo, Portugal"},{"name":"Faculty of Sciences, GreenUPorto, LAQV-REQUIMTE, DGAOT, University of Porto, Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8480-9525","authenticated-orcid":false,"given":"Ricardo","family":"Pinto","sequence":"additional","affiliation":[{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Viana do Castelo, Portugal"}]},{"given":"S\u00f3nia M","family":"Castro","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa\/Porto, Porto, Portugal"}]},{"given":"Svetoslav","family":"Todorov","sequence":"additional","affiliation":[{"name":"Departamento de Veterin\u00e1ria, Universidade Federal de Vi\u00e7osa, Vi\u00e7osa, Brasil"}]},{"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa\/Porto, Porto, Portugal"}]},{"given":"Manuela","family":"Vaz-Velho","sequence":"additional","affiliation":[{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Viana do Castelo, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2019,1,22]]},"reference":[{"key":"bibr1-1082013219825771","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2007.01.019"},{"key":"bibr2-1082013219825771","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4565.2003.tb00363.x"},{"key":"bibr3-1082013219825771","unstructured":"Baracat RS, Luchiari-Filho A, Pereira ASC, Silva SL and Cesar ASM. 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