{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T03:30:24Z","timestamp":1760239824937,"version":"build-2065373602"},"publisher-location":"Basel Switzerland","reference-count":15,"publisher":"MDPI","license":[{"start":{"date-parts":[[2020,11,10]],"date-time":"2020-11-10T00:00:00Z","timestamp":1604966400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT)","award":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"],"award-info":[{"award-number":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"]}]},{"name":"FCT and FEDER under Programme PT2020","award":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"],"award-info":[{"award-number":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"]}]},{"name":"Institutional Scientific Employment Programme contract","award":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"],"award-info":[{"award-number":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"]}]},{"name":"CYTED","award":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"],"award-info":[{"award-number":["SusAn\/0002\/2016","UIDB\/00690\/2020","119RT0568"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"DOI":"10.3390\/foods_2020-07753","type":"proceedings-article","created":{"date-parts":[[2021,4,21]],"date-time":"2021-04-21T21:25:10Z","timestamp":1619040310000},"page":"83","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties"],"prefix":"10.3390","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8619-6355","authenticated-orcid":false,"given":"Gisela","family":"Rodrigues","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7528-0479","authenticated-orcid":false,"given":"Sara","family":"Coelho-Fernandes","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7339-1036","authenticated-orcid":false,"given":"Ana Sofia","family":"Faria","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Fundaci\u00f3n Centro Tecnol\u00f3xico da Carne, Parque Tecnol\u00f3xico da Galicia, 3200 San Cibrao das Vi\u00f1as, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8462-9775","authenticated-orcid":false,"given":"Ursula","family":"Gonzales-Barron","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3077-7414","authenticated-orcid":false,"given":"Vasco","family":"Cadavez","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,11,10]]},"reference":[{"key":"ref_1","unstructured":"INE (2016). Estat\u00edsticas Agr\u00edcolas 2015, Technical Report; INE, I.P., Instituto Nacional de Estat\u00edstica. (In Portuguese)."},{"key":"ref_2","first-page":"34","article-title":"Matura\u00e7\u00e3o da carne dos mam\u00edferos: Caracteriza\u00e7\u00e3o geral e modifica\u00e7\u00f5es f\u00edsicas","volume":"95","author":"Prates","year":"2000","journal-title":"Rev. Port. Ci\u00eancias Veterin\u00e1rias"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1111\/j.1472-765X.2010.02838.x","article-title":"Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat","volume":"50","author":"Clemens","year":"2010","journal-title":"Lett. App. Microbiol."},{"key":"ref_4","unstructured":"ISO 1442:1997 (1997). International Standards Meat and Meat Products\u2014Determination of Moisture Content, International Organization for Standardization."},{"key":"ref_5","unstructured":"AOCS (2005). Official Approved Procedure. Am 5-04, Rapid Determination of Oil\/Fat Utilizing High Temperature Solvent Extraction, American Oil Chemistry Society."},{"key":"ref_6","unstructured":"ISO 937:1978 (1978). International Standards Meat and Meat Products\u2014Determination of Nitrogen Content, International Organization for Standardization."},{"key":"ref_7","unstructured":"ISO 936:1998 (1998). International Standards Meat and Meat Products\u2014Determination of Ash Content, International Organization for Standardization."},{"key":"ref_8","unstructured":"ISO 152147:1998 (1998). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria\u2014Colony-Count Technique at 30 Degrees C, International Organization for Standardization."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.meatsci.2014.05.002","article-title":"Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review","volume":"98","author":"Mills","year":"2014","journal-title":"Meat Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/S0168-1605(03)00310-6","article-title":"Observation on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef","volume":"90","author":"Jones","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/S0740-0020(95)80097-2","article-title":"Microbial and physicochemical attributes of minced lamb: Sources of contamination with pseudomonads","volume":"12","author":"Drosinos","year":"1995","journal-title":"Food Microbiol."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Hui, Y.H., Nip, W.K., Rogers, R.W., and Young, O.A. (2001). Meat packaging: Protection, preservation and presentation. Meat Science and Applications, Marcel-Dekker.","DOI":"10.1201\/9780203908082"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1016\/0309-1740(93)90080-2","article-title":"Spray chilling of lamb carcasses","volume":"34","author":"Brown","year":"1993","journal-title":"Meat Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1430","DOI":"10.1111\/j.1365-2621.1979.tb06454.x","article-title":"Effect of carcass weight and fat thickness of lamb carcasses on surface bacteria counts","volume":"44","author":"Sauter","year":"2006","journal-title":"J. Food Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1099\/mic.0.037143-0","article-title":"Metals, minerals and microbes: Geomicrobiology and bioremediation","volume":"156","author":"Gadd","year":"2010","journal-title":"Microbiology"}],"event":{"name":"International Electronic Conference on Food Science and Functional Foods","acronym":"Foods 2020"},"container-title":["The 1st International Electronic Conference on Food Science and Functional Foods"],"original-title":[],"link":[{"URL":"https:\/\/www.mdpi.com\/2504-3900\/70\/1\/83\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T10:49:07Z","timestamp":1760179747000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2504-3900\/70\/1\/83"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,11,10]]},"references-count":15,"alternative-id":["foods_2020-07753"],"URL":"https:\/\/doi.org\/10.3390\/foods_2020-07753","relation":{},"subject":[],"published":{"date-parts":[[2020,11,10]]}}}