Development of the aerobic spoilage flora of chilled rabbit meat

Meat Science

Volumn 70, Issue 2, 2005, Pages 389-394

  Rodríguez Calleja, José M ^a   García López, María Luisa ^a   Santos, Jesús A ^a   Otero, Andrés ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Microbial spoilage; Normal and DFD rabbit meat; Physicochemical characteristics

Indexed keywords

LACTIC ACID BACTERIA (LAB); MICROBIAL SPOILAGE; NORMAL AND DFD RABBIT MEAT; PHYSIOCHEMICAL CHARACTERISTICS;

BACTERIA; ELECTRODES; MICROORGANISMS; MUSCLE; PH EFFECTS; SKIN;

MEATS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; ORYCTOLAGUS CUNICULUS; PSEUDOMONAS;

EID: 15344347319     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.009     Document Type: Article

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