Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding.

Botta, Cristian; Franciosa, Irene; Alessandria, Valentina; Cardenia, Vladimiro; Cocolin, Luca; Ferrocino, Ilario

Botta, Cristian; Franciosa, Irene; Alessandria, Valentina; Cardenia, Vladimiro; Cocolin, Luca; Ferrocino, Ilario.

Afiliação

Botta C; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy.
Franciosa I; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy.
Alessandria V; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy.
Cardenia V; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy.
Cocolin L; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy.
Ferrocino I; Department of Forestry, Agriculture and Food Sciences, University of Torino, Italy. Electronic address: ilario.ferrocino@unito.it.

Food Res Int ; 156: 111103, 2022 06.

Article em En | MEDLINE | ID: mdl-35650996

Assuntos

Produtos da Carne; Compostos Orgânicos Voláteis; Animais; Bactérias/genética; Bovinos; Embalagem de Alimentos; Carne/microbiologia; Produtos da Carne/microbiologia; Vácuo; Compostos Orgânicos Voláteis/análise

Palavras-chave

Ground beef; Metabolomic; Metataxonomic; Spoilage profiles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Produtos da Carne Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article

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