Microbial changes in vacuum-packed chilled pork during storage

Meat Science

Volumn 100, Issue , 2015, Pages 145-149

  Zhao, Fan ^a,b   Zhou, Guanghong ^a,b   Ye, Keping ^a,b   Wang, Shuaiwu ^a,b   Xu, Xinglian ^a,b   Li, Chunbao ^a,b  

^a MOE   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacteria; Fresh meat; Pyrosequencing

Indexed keywords

ACCIDENT PREVENTION; BACTERIA;

CHILLED STORAGE; ENTEROBACTERIACEAE; FRESH MEAT; MICROBIAL COMPOSITION; MICROBIAL DIVERSITY; MICROBIAL POPULATIONS; POTENTIAL IMPACTS; PYROSEQUENCING;

MEATS;

ANIMAL; BACTERIAL COUNT; BACTERIUM; COLD; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; MICROBIOLOGY; PH; PIG; PROCEDURES; PRODUCT SAFETY; VACUUM;

ANIMALS; BACTERIA; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; SWINE; VACUUM;

EID: 84908353473     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.004     Document Type: Article

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