Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 305-315

  Kiermeier, Andreas ^a   Tamplin, Mark ^b   May, Damian ^a   Holds, Geoff ^a   Williams, Michelle ^b   Dann, Alison ^b  

^a SOUTH AUSTRALIAN RESEARCH AND DEVELOPMENT INSTITUTE   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

454 Pyrosequencing; Gompertz growth model; Lactic acid; PH; Shelf life; Terminal restriction fragment length polymorphism

Indexed keywords

LACTIC ACID;

454 PYROSEQUENCING; ANIMAL; ARTICLE; BACTERIUM; CLASSIFICATION; EQUIPMENT; EVALUATION STUDY; FOOD PACKAGING; FOOD STORAGE; GENETICS; GOMPERTZ GROWTH MODEL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PH; SHEEP; SHELF-LIFE; TERMINAL RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

454 PYROSEQUENCING; GOMPERTZ GROWTH MODEL; LACTIC ACID; PH; SHELF-LIFE; TERMINAL RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

ANIMALS; BACTERIA; FOOD PACKAGING; FOOD STORAGE; MEAT; ODORS; SHEEP;

EID: 84880691554     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.016     Document Type: Article

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