Effects of freezing period and meat juice model type on the survival, hydrophobicity, and acid resistance of Listeria monocytogenes and Salmonella Typhimurium

Freezing stress and meat juice model type could change the survival, hydrophobicity, and acid resistance of L. monocytogenes and S. Typhimurium. The mutton juice model showed the highest protective effect on both bacteria during the freezing period. Meanwhile, the bacteria inoculated in the mutton juice model exhibited significantly higher hydrophobicity than those in other meat juices. The acid resistance of L. monocytogenes was significantly increased, especially in the mutton juice model, at the end of the freezing period.