Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA

Meat Science

Volumn 96, Issue 2, 2014, Pages 843-848

  Li, Miaoyun ^a   Tian, Lu ^a   Zhao, Gaiming ^a   Zhang, Qiuhui ^a   Gao, Xiaoping ^a   Huang, Xianqing ^a   Sun, Lingxia ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biogenic amine; Chilled pork; Packaging; Spoilage

Indexed keywords

AMINES; MEATS; MICROORGANISMS; PACKAGING; PALLETS; SPOILAGE;

ATMOSPHERIC CONDITIONS; BIOGENIC AMINES; CHILLED PORK; FIRST PRINCIPAL COMPONENTS; MICROBIAL INDICATORS; MODIFIED ATMOSPHERE; PACKAGING SYSTEM; VACUUM PACKAGING;

MODIFIED ATMOSPHERE PACKAGING;

BIOGENIC AMINE; CADAVERINE; PUTRESCINE; TYRAMINE;

ANIMAL; ARTICLE; CHILLED PORK; COLD; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METHODOLOGY; MICROFLORA; PACKAGING; PRINCIPAL COMPONENT ANALYSIS; SPOILAGE; SWINE; VACUUM;

BIOGENIC AMINE; CHILLED PORK; PACKAGING; SPOILAGE;

ANIMALS; CADAVERINE; COLD TEMPERATURE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; MEAT; MICROBIOTA; PRINCIPAL COMPONENT ANALYSIS; PUTRESCINE; SWINE; TYRAMINE; VACUUM;

EID: 84887191845     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.023     Document Type: Article

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