B. M. Bohrer, Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein, Trends Food Sci. Technol, vol.65, pp.103-112, 2017.

M. Henchion, M. Mccarthy, V. C. Resconi, and D. Troy, Meat consumption: Trends and quality matters, Meat Sci, vol.98, pp.561-568, 2014.

. Fao and . Faostat, Food and Agriculture Organisation of the United Nations, 2015.

L. Gram, L. Ravn, M. Rasch, J. B. Bruhn, A. B. Christensen et al., Food spoilage-interactions between food spoilage bacteria, Int. J. Food Microbiol, vol.78, pp.79-97, 2002.

E. Borch, M. L. Kant-muermans, and Y. Blixt, Bacterial spoilage of meat and cured meat products, Int. J. Food Microbiol, vol.33, pp.103-120, 1996.

R. H. Dainty and B. M. Mackey, The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes, J. Appl. Bacteriol, vol.73, pp.103-114, 1992.

J. I. Gray, Measurement of lipid oxidation: A review, J. Am. Oil Chem. Soc, vol.55, pp.539-546, 1978.

J. D. Love and A. M. Pearson, Lipid oxidation in meat and meat products: A review, J. Am. Oil Chem. Soc, vol.48, pp.547-549, 1971.

P. Tauro, K. K. Kapoor, and K. S. Yadav, An Introduction to microbiology, p.412, 1986.

J. Cerveny, J. D. Meyer, and P. A. Hall, Microbiological spoilage of meat and poultry products, Compendium of the Microbiological Spoilage of Foods and Beverages, pp.69-86, 2009.

D. Dave and A. E. Ghaly, Meat spoilage mechanisms and preservation techniques: A critical review, Am. J. Agric. Biol. Sci, vol.6, pp.486-510, 2011.

X. Dousset, E. Jaffrès, M. Zagorec, and . Spoilage, Bacterial Spoilage, vol.5, pp.106-112, 2016.
URL : https://hal.archives-ouvertes.fr/hal-02792479

O. A. Odeyemi, O. O. Alegbeleye, M. Strateva, and D. Stratev, Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin, Compr. Rev. Food Sci. Food Saf, vol.19, pp.311-331, 2020.

C. Huang and Z. Lu, Community challenges in biomedical text mining over 10 years: Success, failure and the future, Brief. Bioinform, vol.17, pp.132-144, 2016.

A. Onan, S. Korukoglu, and H. Bulut, Ensemble of keyword extraction methods and classifiers in text classification, Expert Syst. Appl, vol.57, pp.232-247, 2016.

I. Feinerer, K. Hornik, and . Tm, Text Mining Package. R Package Version 0.7-4, p.23, 2008.

G. Williams, Hands-on data science with R text mining, p.23, 2020.

D. Moher, A. Liberati, J. Tetzlaff, D. G. Altman, and . Prisma-group, Preferred reporting items for systematic reviews and meta-analyses: The prisma statement, Ann. Intern. Med, vol.151, pp.264-269, 2009.

R. Team and D. T. , R: A language and environment for statistical computing; R Foundation for Statistical Computing, 2017.

H. Wickham and . Ggplot2, Elegant Graphics for Data Analysis

. Springer, , 2009.

L. Höll, J. Behr, and R. F. Vogel, Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS, Food Microbiol, vol.60, pp.84-91, 2016.

M. Hilgarth, S. Fuertes, M. Ehrmann, and R. F. Vogel, Photobacterium carnosum sp. nov., isolated from spoiled modified atmosphere packaged poultry meat, Syst. Appl. Microbiol, vol.41, pp.44-50, 2018.

A. Kiermeier, M. Tamplin, D. May, G. Holds, M. Williams et al., Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders, Food Microbiol, vol.36, pp.305-315, 2013.

A. K. Benson, J. R. David, S. E. Gilbreth, G. Smith, J. Nietfeldt et al., Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study, Appl. Environ. Microbiol, vol.80, pp.5178-5194, 2014.

J. Stoops, S. Ruyters, P. Busschaert, R. Spaepen, C. Verreth et al., Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives, Food Microbiol, vol.48, pp.192-199, 2015.

C. Fontana, D. Bassi, C. López, V. Pisacane, M. C. Otero et al., Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity, Int. J. Food Microbiol, vol.236, pp.17-25, 2016.

L. Fougy, M. Desmonts, G. Coeuret, C. Fassel, E. Hamon et al., Reducing salt in raw pork sausages increases spoilage and correlates with reduced bacterial diversity, Appl. Environ. Microbiol, vol.82, pp.3928-3939, 2016.
URL : https://hal.archives-ouvertes.fr/hal-02636148

E. Mann, S. U. Wetzels, B. Pinior, B. U. Metzler-zebeli, M. Wagner et al., Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigs, Meat Sci, vol.117, pp.36-40, 2016.

G. Stellato, A. La-storia, F. D. Filippis, G. Borriello, F. Villani et al., Overlap of spoilage microbiota between meat and meat processing environment in small-scale vs large-scale retail distribution, Appl. Environ. Microbiol, vol.82, pp.4045-4054, 2016.

E. Säde, K. Penttinen, J. Björkroth, and J. Hultman, Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef, Food Microbiol, vol.62, pp.147-152, 2017.

S. Raimondi, M. R. Nappi, T. M. Sirangelo, A. Leonardi, A. Amaretti et al., Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life, Int. J. Food Microbiol, vol.280, pp.78-86, 2018.

A. Rouger, N. Moriceau, H. Prévost, B. Remenant, and M. Zagorec, Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging, Food Microbiol, vol.70, pp.7-16, 2018.
URL : https://hal.archives-ouvertes.fr/hal-02621918

L. Vermeiren, F. Devlieghere, and J. Debevere, Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products, Int. J. Food Microbiol, vol.96, pp.149-164, 2004.

D. Ercolini, A. Casaburi, A. Nasi, I. Ferrocino, R. Di-monaco et al., Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers, Int. J. Food Microbiol, vol.142, pp.120-131, 2010.

M. Ellouze and J. C. Augustin, Applicability of biological time temperature integrators as quality and safety indicators for meat products, Int. J. Food Microbiol, vol.138, pp.119-129, 2010.

H. Vaikousi, C. G. Biliaderis, and K. P. Koutsoumanis, Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat, Int. J. Food Microbiol, vol.133, pp.272-278, 2009.

G. Wang, H. Wang, Y. Han, T. Xing, K. Ye et al., Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ, Food Microbiol, vol.63, pp.139-146, 2017.

A. Nowak, D. Kalemba, L. Krala, M. Piotrowska, and A. Czyzowska, The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere, Food Microbiol, vol.32, pp.212-216, 2012.

A. G. Ntzimani, V. I. Giatrakou, and I. N. Savvaidis, Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 ? C: Microbiological and sensory evaluation, Innov. Food Sci. Emerg. Technol, vol.11, pp.187-196, 2010.

M. Triki, A. M. Herrero, and F. Jiménez-colmenero, Ruiz-Capillas, C. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage, Meat Sci, vol.93, pp.351-360, 2013.

G. C. Vasilatos and I. N. Savvaidis, Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life, Int. J. Food Microbiol, vol.166, pp.54-58, 2013.

J. S. Vestergaard, M. Martens, and P. Turkki, Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system, Lebensm-Wiss. Technol, vol.40, pp.1083-1094, 2007.

E. Del-río, M. Panizo-morán, M. Prieto, C. Alonso-calleja, and R. Capita, Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry, Int. J. Food Microbiol, vol.115, pp.268-280, 2007.

J. M. Lorenzo and M. Gómez, Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions, Meat Sci, vol.92, pp.610-618, 2012.

M. Luño, J. A. Beltrán, and P. Roncalés, Shelf-life extension and colour stabilisation of beef packaged in a low O2 atmosphere containing CO: Loin steaks and ground meat, Meat Sci, vol.48, pp.75-84, 1998.

M. L. Muermans, F. K. Stekelenburg, M. H. Zwietering, and J. H. Huis-in-'t-veld, Modelling of the microbiological quality of meat, Food Control, vol.4, pp.216-221, 1993.

J. Ortuño, R. Serrano, and S. Bañón, Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere, Meat Sci, vol.110, pp.62-69, 2015.

K. M. Murphy, M. N. Grady, and J. P. Kerry, Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs, Meat Sci, vol.94, pp.447-454, 2013.

M. L. Ahnström, M. Seyfert, M. C. Hunt, and D. E. Johnson, Dry aging of beef in a bag highly permeable to water vapour, Meat Sci, vol.73, pp.674-679, 2006.

E. Torrieri, F. Russo, R. Di-monaco, S. Cavella, F. Villani et al., Shelf life prediction of fresh Italian pork sausage modified atmosphere packed, Food Sci. Technol. Int, vol.17, pp.223-232, 2011.

R. G. Bell, S. M. Moorhead, and D. M. Broda, Influence of heat shrink treatments on the onset of clostridial "blown pack" spoilage of vacuum packed chilled meat, Food Res. Int, vol.34, pp.271-275, 2001.

D. M. Broda, K. M. Delacy, R. G. Bell, T. J. Braggins, and R. L. Cook, Psychrotrophic Clostridium spp. associated with 'blown pack' spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings, Int. J. Food Microbiol, vol.29, pp.335-352, 1996.

P. Tsakanikas, D. Pavlidis, E. Panagou, and G. Nychas, Exploiting multispectral imaging for non-invasive contamination assessment and mapping of meat samples, Talanta, vol.161, pp.606-614, 2016.

A. A. Argyri, A. Mallouchos, E. Z. Panagou, and G. E. Nychas, The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions, Int. J. Food Microbiol, vol.193, pp.51-58, 2015.

A. Casaburi, P. Piombino, G. Nychas, F. Villani, and D. Ercolini, Bacterial populations and the volatilome associated to meat spoilage, Food Microbiol, vol.45, pp.83-102, 2015.

E. S. Holm, A. Schäfer, A. G. Koch, and M. A. Petersen, Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria, Meat Sci, vol.93, pp.687-695, 2013.

Y. Blixt and E. Borch, Using an electronic nose for determining the spoilage of vacuum-packaged beef, Int. J. Food Microbiol, vol.46, pp.123-134, 1999.

O. S. Papadopoulou, C. C. Tassou, L. Schiavo, G. E. Nychas, and E. Z. Panagou, Rapid Assessment of Meat Quality by Means of an Electronic Nose and Support Vector Machines, Procedia Food Sci, 2003.

M. Li, L. Tian, G. Zhao, Q. Zhang, X. Gao et al., Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA, Meat Sci, vol.96, pp.843-848, 2014.

A. J. Pellissery, P. G. Vinayamohan, M. A. Amalaradjou, and K. Venkitanarayanan, Chapter 17 -Spoilage bacteria and meat quality, Meat Quality Analysis, pp.307-334, 2020.

C. C. Balamatsia, A. Patsias, M. G. Kontominas, and I. N. Savvaidis, Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes, Food Chem, vol.104, pp.1622-1628, 2007.

B. Kuswandi and A. Nurfawaidi, On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness, Food Control, vol.82, pp.91-100, 2017.

G. Riel, A. Boulaaba, J. Popp, and G. Klein, Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages-Impact on microbiological, physicochemical and sensory aspects, Meat Sci, vol.131, pp.166-175, 2017.

J. B. Rodrigues, C. I. Sarantópoulos, R. Bromberg, J. C. Andrade, K. Brunelli et al., Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation, Meat Sci, vol.125, pp.30-36, 2017.

D. Ercolini, F. Russo, G. Blaiotta, O. Pepe, G. Mauriello et al., Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene, Appl. Environ. Microbiol, vol.73, pp.2354-2359, 2007.

M. Jakobsen and G. Bertelsen, The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: A review, J. Muscle Foods, vol.13, pp.143-168, 2002.

P. Tremonte, E. Sorrentino, M. Succi, A. Reale, G. Maiorano et al., Shelf life offresh sausages stored under modified atmospheres, J. Food Prot, vol.68, pp.2686-2692, 2005.

K. W. Mcmillin, Where is MAP Going? A review and future potential of modified atmosphere packaging for meat, Meat Sci, vol.80, pp.43-65, 2008.

P. N. Skandamis and G. E. Nychas, Preservation of fresh meat with active and modified atmosphere packaging conditions, Int. J. Food Microbiol, vol.79, pp.35-45, 2002.

V. Sirocchi, F. Devlieghere, N. Peelman, G. Sagratini, F. Maggi et al., Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat, vol.221, pp.1069-1076, 2017.

M. S. Ammor, A. A. Argyri, and G. E. Nychas, Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics, Meat Sci, vol.81, pp.507-514, 2009.

A. I. Doulgeraki, S. Paramithiotis, D. M. Kagkli, and G. E. Nychas, Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions, Food Microbiol, vol.27, pp.1028-1034, 2010.

A. A. Argyri, A. I. Doulgeraki, V. A. Blana, E. Z. Panagou, and G. E. Nychas, Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems, Int. J. Food Microbiol, vol.150, pp.25-33, 2011.

A. I. Doulgeraki, S. Paramithiotis, and G. E. Nychas, Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions, Int. J. Food Microbiol, vol.145, pp.77-83, 2011.

A. I. Doulgeraki and G. E. Nychas, Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods, Food Microbiol, vol.34, pp.62-69, 2013.

V. A. Blana and G. E. Nychas, Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions, Int. J. Food Microbiol, vol.173, pp.1-8, 2014.

A. Sani, M. Ehsani, A. Hashemi, and M. , Whey protein isolate/cellulose nanofibre/TiO 2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration, Int. J. Food Microbiol, vol.251, pp.8-14, 2017.

M. E. Cayré, O. Garro, G. Vignolo, M. E. Cayre, O. Garro et al., Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions, Food Microbiol, vol.22, pp.505-512, 2005.

G. Ferrentino, S. Balzan, and S. Spilimbergo, Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham, Int. J. Food Microbiol, vol.161, pp.189-196, 2013.

L. Higueras, G. López-carballo, P. Hernández-muñoz, R. Catalá, and R. Gavara, Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films, Int. J. Food Microbiol, vol.188, pp.53-59, 2014.

A. Hasapidou and I. N. Savvaidis, The effects of modified atmosphere packaging, EDTA and oregano oil on the quality of chicken liver meat, Food Res. Int, vol.44, pp.2751-2756, 2011.

S. Van-haute, K. Raes, and F. Devlieghere, Sampers, I. Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food Packag. Shelf Life, vol.12, pp.51-58, 2017.

D. Georgantelis, I. Ambrosiadis, P. Katikou, G. Blekas, and S. A. Georgakis, Effect of rosemary extract, chitosan and alpha-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 ? C, Meat Sci, vol.76, pp.172-181, 2007.

J. C. Baldin, E. C. Michelin, Y. J. Polizer, I. Rodrigues, S. H. De-godoy et al., Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity, Meat Sci, vol.118, pp.15-21, 2016.

T. L. Coutinho-de-oliveira, S. Malfitano-de-carvalho, . De-araújo, R. Soares, M. A. Andrade et al., Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite, Lebensm-Wiss. Technol, vol.45, pp.204-212, 2012.

E. J. Vihavainen and J. Björkroth, Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum, Int. J. Food Microbiol, vol.119, pp.340-345, 2007.

R. Serrano and S. Bañón, Reducing SO2 in fresh pork burgers by adding chitosan, Meat Sci, vol.92, pp.651-658, 2012.

D. N. Sadler and J. E. Swan, Effect of NaCl, polydextrose, and storage conditions on the functional characteristics and microbial quality of pre-and post-rigor salted beef, Meat Sci, vol.46, pp.329-338, 1997.

A. O. Gill and R. A. Holley, Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 [deg]C, Int. J. Food Microbiol, vol.80, pp.251-259, 2003.

S. Samapundo, J. Ampofo-asiama, T. Anthierens, R. Xhaferi, I. Van-bree et al., Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce, Int. J. Food Microbiol, vol.143, pp.9-16, 2010.

S. A. Palumbo, The growth of Aeromonas hydrophila K144 in ground pork at 5 ? C, Int. J. Food Microbiol, vol.7, pp.41-48, 1988.

C. A. Crist, J. B. Williams, M. W. Schilling, A. F. Hood, B. S. Smith et al., Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links, Meat Sci, vol.96, pp.1509-1516, 2014.

B. C. Schirmer and S. Langsrud, A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork, Meat Sci, vol.85, pp.280-284, 2010.

D. D. Bradford, D. L. Huffman, W. R. Egbert, and W. R. Jones, Low fat fresh pork sausage patty stability in refrigerated storage with potassium lactate, J. Food Sci, vol.58, pp.488-491, 1993.

S. Guillou, M. Lerasle, H. Simonin, V. Anthoine, R. Chéret et al., Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry, Int. J. Food Microbiol, vol.233, pp.60-72, 2016.
URL : https://hal.archives-ouvertes.fr/hal-01485162

F. Devlieghere, A. H. Geeraerd, K. J. Versyck, H. Bernaert, J. F. Van-impe et al., Shelf life of modified atmosphere packed cooked meat products: Addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation, Int. J. Food Microbiol, vol.58, pp.93-106, 2000.

F. Deumier and A. Collignan, The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage, Meat Sci, vol.65, pp.1165-1174, 2003.

L. Friedrich, I. Siró, I. Dalmadi, K. Horváth, R. Ágoston et al., Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage, Meat Sci, vol.79, pp.332-343, 2008.

N. Magrinya, N. Terjung, M. Loeffler, M. Gibis, R. Bou et al., Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat, Int. J. Food Microbiol, vol.215, pp.86-94, 2015.

K. A. Lambropoulou, E. H. Drosinos, and G. J. Nychas, The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 ? C, Int. J. Food Microbiol, vol.30, pp.281-291, 1996.

M. Lerasle, M. Federighi, H. Simonin, V. Anthoine, S. Rezé et al., Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage, Innov. Food Sci. Emerg. Technol, vol.23, pp.54-60, 2014.
URL : https://hal.archives-ouvertes.fr/hal-02316001

M. O. Masana, Y. X. Barrio, P. M. Palladino, A. M. Sancho, and S. R. Vaudagna, High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio, Food Microbiol, vol.46, pp.610-617, 2015.

M. F. Patterson, A. M. Mckay, M. Connolly, and M. Linton, Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures, Food Microbiol, vol.27, pp.266-273, 2010.

C. Botta, I. Ferrocino, M. C. Cavallero, S. Riva, M. Giordano et al., Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water, Int. J. Food Microbiol, vol.266, pp.337-345, 2018.

J. Farkas and É. Andrássy, Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product, Int. J. Food Microbiol, vol.19, pp.145-152, 1993.

A. S. Grandison and A. Jennings, Extension of the shelf life of fresh minced chicken meat by electron beam irradiation combined with modified atmosphere packaging, Food Control, vol.4, pp.83-88, 1993.

S. D. Gamage, N. G. Faith, J. B. Luchansky, D. R. Buege, and S. C. Ingham, Inhibition of microbial growth in chub-packed ground beef by refrigeration (2 ? C) and medium-dose (2.2 to 2.4 kGy) irradiation, Int. J. Food Microbiol, vol.37, pp.175-182, 1997.

A. S. Kamat, S. Khare, T. Doctor, and P. Nair, Control of Yersinia enterocolitica in raw pork and pork products by ?-irradiation, Int. J. Food Microbiol, vol.36, pp.69-76, 1997.

O. Sørheim, H. Nissen, and T. Nesbakken, The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide, Meat Sci, vol.52, pp.157-164, 1999.

M. Lacroix, W. Smoragiewicz, M. Jobin, B. Latreille, and K. Krzystyniak, Protein quality and microbiological changes in aerobically-or vacuum-packaged, irradiated fresh pork loins, Meat Sci, vol.56, pp.31-39, 2000.

M. L. Lacroix, W. Smoragiewicz, M. Jobin, B. Latreille, and K. Krzystyniak, The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically-or vacuum-packaged, Radiat. Phys. Chem, vol.63, pp.317-322, 2002.

K. Nortjé, E. M. Buys, and A. Minnaar, Effect of ?-irradiation on the sensory quality of moist beef biltong, Meat Sci, vol.71, pp.603-611, 2005.

J. Min, S. Lee, A. Jang, C. Jo, and M. Lee, Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork, Food Chem, vol.104, pp.791-799, 2007.

M. D. Xavier, .. P. Dauber, C. Mussio, P. Delgado, E. Maquieira et al., Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes, Meat Sci, vol.98, pp.383-391, 2014.

J. Wang, H. Zhuang, A. Hinton, and J. Zhang, Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets, Food Microbiol, vol.60, pp.142-146, 2016.

N. Rao, D. Sreenivasamurthy, and V. , A preliminary study of the effect of urea in the preservation of meat, Meat Sci, vol.17, pp.251-265, 1986.

A. A. Zeitoun and J. M. Debevere, The effect of treatment with buffered lactic acid on microbial decontamination and on shelf life of poultry, Int. J. Food Microbiol, vol.11, pp.305-311, 1990.

A. A. Zeitoun and J. M. Debevere, Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging, Int. J. Food Microbiol, vol.14, pp.161-169, 1991.

G. G. Greer and B. D. Dilts, Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork, Int. J. Food Microbiol, vol.25, pp.141-151, 1995.

I. Guerrero, R. Mendiolea, E. Ponce, and A. Prado, Inoculation of lactic acid bacteria on meat surfaces as a means of decontamination in semitropical conditions, Meat Sci, vol.40, pp.397-411, 1995.

D. Djenane, A. Sánchez-escalante, J. A. Beltrán, and P. Roncalés, The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres, Food Microbiol, vol.20, pp.1-7, 2003.

F. M. Nattress and L. P. Baker, Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork, Int. J. Food Microbiol, vol.85, pp.259-267, 2003.

T. Economou, N. Pournis, A. Ntzimani, and I. N. Savvaidis, Nisin-EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life, Food Chem, vol.114, pp.1470-1476, 2009.

S. Petrou, M. Tsiraki, V. Giatrakou, and I. N. Savvaidis, Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat, Int. J. Food Microbiol, vol.156, pp.264-271, 2012.

E. Latou, S. F. Mexis, A. V. Badeka, S. Kontakos, and M. G. Kontominas, Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets, Lebensm-Wiss. Technol, vol.55, pp.263-268, 2014.

A. Pavelková, M. Ka?ániová, E. Horská, K. Rovná, L. Hleba et al., The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast, Anaerobe, vol.29, pp.128-133, 2014.

A. Paparella, G. Mazzarrino, C. Chaves-lópez, C. Rossi, G. Sacchetti et al., Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork, Food Microbiol, vol.59, pp.23-31, 2016.

W. Geeraerts, V. Pothakos, L. De-vuyst, and F. Leroy, Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail, Food Microbiol, vol.65, pp.236-243, 2017.

G. H. Zhou, X. L. Xu, and Y. Liu, Preservation technologies for fresh meat-A review, Meat Sci, vol.86, pp.119-128, 2010.

L. Saucier, Microbial spoilage, quality and safety within the context of meat sustainability, Meat Sci, 2016.

S. J. Hauge, M. Wahlgren, O. Røtterud, and T. Nesbakken, Hot water surface pasteurisation of lamb carcasses: Microbial effects and cost-benefit considerations, Int. J. Food Microbiol, vol.146, pp.69-75, 2011.

W. Noonpakdee, C. Santivarangkna, P. Jumriangrit, K. Sonomoto, and S. Panyim, Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage, Int. J. Food Microbiol, vol.81, pp.137-145, 2003.

E. Papamanoli, N. Tzanetakis, E. Litopoulou-tzanetaki, and P. Kotzekidou, Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties, Meat Sci, vol.65, pp.859-867, 2003.

L. Vermeiren, F. Devlieghere, I. Vandekinderen, and J. Debevere, The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham, Food Microbiol, vol.23, pp.511-518, 2006.

C. Vasilopoulos, E. De-mey, L. Dewulf, H. Paelinck, A. De-smedt et al., Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture, Food Microbiol, vol.27, pp.1086-1094, 2010.

D. L. Kalschne, S. Geitenes, M. R. Veit, C. M. Sarmento, and E. Colla, Growth inhibition of lactic acid bacteria in ham by nisin: A model approach, Meat Sci, vol.98, pp.744-752, 2014.

R. Rubio, B. Martín, M. T. Aymerich, and M. Garriga, The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages, Int. J. Food Microbiol, vol.186, pp.55-60, 2014.

S. M. Osés, A. M. Diez, E. M. Gómez, D. Wilches-pérez, P. A. Luning et al., Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests, Meat Sci, vol.110, pp.262-269, 2015.

S. Da-silva-sabo, N. Pérez-rodríguez, J. M. Domínguez, . De-souza, and R. P. Oliveira, Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat, Food Res. Int, vol.99, pp.762-769, 2017.

M. Ramaroson, S. Guillou, A. Rossero, S. Rezé, V. Anthoine et al., Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham, Int. J. Food Microbiol, vol.276, pp.28-38, 2018.
URL : https://hal.archives-ouvertes.fr/hal-02621494

P. Mäkelä and H. Korkeala, Lactobacillus contamination of cooked ring sausages at sausage processing plants, Int. J. Food Microbiol, vol.5, pp.323-330, 1987.

C. O. Gill and J. Bryant, The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses, Int. J. Food Microbiol, vol.16, pp.51-62, 1992.

P. Gustavsson and E. Borch, Contamination of beef carcasses by psychrotrophic Pseudomonas and Enterobacteriaceae at different stages along the processing line, Int. J. Food Microbiol, vol.20, pp.67-83, 1993.

E. Nerbrink and E. Borch, Evaluation of bacterial contamination at separate processing stages in emulsion sausage production, Int. J. Food Microbiol, vol.20, pp.37-44, 1993.

R. A. Holley, G. Doyon, J. Fortin, N. Rodrigue, and M. Carbonneau, Post-process, packaging-induced fermentation of delicatessen meats, Food Res. Int, vol.29, pp.35-48, 1996.

G. G. Greer and S. D. Jones, Quality and bacteriological consequences of beef carcass spray-chilling: Effects of spray duration and boxed beef storage temperature, Meat Sci, vol.45, pp.61-73, 1997.

C. Voidarou, D. Vassos, G. Rozos, A. Alexopoulos, S. Plessas et al., Microbial challenges of poultry meat production, Anaerobe, vol.17, pp.341-343, 2011.

S. Bañón, L. Méndez, and E. Almela, Effects of dietary rosemary extract on lamb spoilage under retail display conditions, Meat Sci, vol.90, pp.579-583, 2012.

J. Ortuño, R. Serrano, M. J. Jordán, and S. Bañón, Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mgkg ?1, Meat Sci, vol.96, pp.1452-1459, 2014.

R. Serrano, M. J. Jordán, and S. Bañón, Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat, Small Rumin. Res, vol.116, pp.144-152, 2014.

A. Y. Chulayo, G. Bradley, and V. Muchenje, Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattle, Meat Sci, vol.117, pp.89-96, 2016.

M. Leticia, D. Paola, O. Jordi, O. Julio, and B. Sancho, Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition, Meat Sci, vol.134, pp.44-53, 2017.

C. C. Balamatsia, E. K. Paleologos, M. G. Kontominas, and I. N. Savvaidis, Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: Possible role of biogenic amines as spoilage indicators

A. Leeuwenhoek, , vol.89, pp.9-17, 2006.

R. Capita, T. Álvarez-gonzález, and C. Alonso-calleja, Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage, vol.72, pp.146-156, 2017.

E. Chouliara, A. Karatapanis, I. N. Savvaidis, and M. G. Kontominas, Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C, Food Microbiol, vol.24, pp.607-617, 2007.

U. Herbert, S. Rossaint, M. A. Khanna, and J. Kreyenschmidt, Comparison of argon-based and nitrogen-based modified atmosphere packaging on bacterial growth and product quality of chicken breast fillets, Poult. Sci, vol.92, pp.1348-1356, 2013.

E. Jääskeläinen, P. Johansson, O. Kostiainen, T. T. Nieminen, G. Schmidt et al., Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum, Appl. Environ. Microbiol, vol.79, pp.1078-1085, 2013.

E. Jääskeläinen, J. Hultman, J. Parshintsev, M. Riekkola, J. Björkroth et al., Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres, Int. J. Food Microbiol, vol.223, pp.25-32, 2016.

A. E. Kapetanakou, E. I. Agathaggelou, and P. N. Skandamis, Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages, Int. J. Food Microbiol, vol.178, pp.65-75, 2014.

F. Liu, R. Q. Yang, and Y. F. Li, Correlations between growth parameters of spoilage micro-organisms and shelf-life of pork stored under air and modified atmosphere at ?2, 4 and 10 ? C, Food Microbiol, vol.23, pp.578-583, 2006.

L. Martinez, D. Djenane, I. Cilla, J. A. Beltran, and P. Roncalés, Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere, Food Chem, vol.94, pp.219-225, 2006.

M. Miks-krajnik, Y. J. Yoon, D. O. Ukuku, and H. G. Yuk, Identification and quantification of volatile chemical spoilage indexes associated with bacterial growth dynamics in aerobically stored chicken, J. Food Sci, vol.81, pp.2006-2014, 2016.

T. T. Nieminen, P. Dalgaard, and J. Björkroth, Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork, Int. J. Food Microbiol, vol.218, pp.86-95, 2016.

R. Rahkila, T. T. Nieminen, P. Johansson, E. Säde, and J. Björkroth, Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat, Int. J. Food Microbiol, vol.156, pp.50-59, 2012.

S. Rossaint, S. Klausmann, and J. Kreyenschmidt, Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets, Poult. Sci, vol.94, pp.96-103, 2015.

C. Pin, G. D. García-de-fernando, and J. A. Ordóñez, Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta, Appl. Environ. Microbiol, vol.68, pp.4441-4447, 2002.

S. D. Senter, J. W. Arnold, and V. Chew, APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 ? C and under simulated temperature abuse conditions, J. Sci. Food Agric, vol.80, pp.1559-1564, 2000.

Q. Q. Zhang, Y. Q. Han, J. X. Cao, X. Xu, G. Zhou et al., The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures, Poult. Sci, vol.91, pp.208-214, 2012.

V. Grech and N. Calleja, WASP (Write a Scientific Paper): Parametric vs. non-parametric tests, Early Hum. Dev, vol.123, pp.48-49, 2018.

J. Gill, The insignificance of null hypothesis significance testing, Polit. Res. Quart, vol.52, pp.647-674, 1999.

J. A. Gliner, G. A. Morgan, N. L. Leech, and R. J. Harmon, Problems with null hypothesis significance testing, J. Experim. Educ, vol.71, pp.83-92, 2002.