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Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat.
Kaur, Mandeep; Williams, Michelle; Bissett, Andrew; Ross, Tom; Bowman, John P.
Affiliation
  • Kaur M; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia. Electronic address: mandeep.kaur@utas.edu.au.
  • Williams M; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia.
  • Bissett A; Commonwealth Scientific and Industrial Research Organisation, Hobart, Australia.
  • Ross T; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia.
  • Bowman JP; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmanian, Hobart, Tasmania, Australia.
Food Microbiol ; 94: 103648, 2021 Apr.
Article in En | MEDLINE | ID: mdl-33279073
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Cattle / Sheep / Microbiota / Meat Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2021 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Cattle / Sheep / Microbiota / Meat Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2021 Type: Article