Effects of spices essential oils on the spoilage-related microbiota in chilled pork stored in antimicrobial pack

Food Science and Technology Research

Volumn 18, Issue 5, 2012, Pages 695-704

  Liu, Guo Qing ^a   Zhang, Li Li ^a   Zong, Kai ^b   Wang, Ai Min ^a   Yu, Xiao Feng ^b  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b Anhui Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

16S rRNA gene; Antimicrobial pack; Chilled pork; Diversity; Essential oils; PCR DGGE

Indexed keywords

BACTERIA; ELECTROPHORESIS; ESSENTIAL OILS; FOOD PRODUCTS; FOOD STORAGE; MEATS; MICROORGANISMS; OILS AND FATS; RNA; SPOILAGE;

16S RRNA GENE; CHILLED PORK; DIVERSITY; GRAM-POSITIVE BACTERIUM; PCR-DGGE; POLYMERASE CHAIN REACTION-DENATURING GRADIENT GEL ELECTROPHORESES (PCR-DGGE); THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VOLATILE BASIC NITROGENS;

POLYMERASE CHAIN REACTION;

EID: 84871498088     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.695     Document Type: Article

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