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Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs.
Chen, Xue; Zhu, Lixian; Liang, Rongrong; Mao, Yanwei; Hopkins, David L; Li, Ke; Dong, Pengcheng; Yang, Xiaoyin; Niu, Lebao; Zhang, Yimin; Luo, Xin.
Afiliação
  • Chen X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Zhu L; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Liang R; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Mao Y; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Hopkins DL; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
  • Li K; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
  • Dong P; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Yang X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Niu L; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
  • Zhang Y; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: ymzhang@sdau.edu.cn.
  • Luo X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production
Food Res Int ; 130: 108937, 2020 04.
Article em En | MEDLINE | ID: mdl-32156384
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Embalagem de Alimentos / Matadouros / Armazenamento de Alimentos / Carne Vermelha / Microbiologia de Alimentos Limite: Animals País/Região como assunto: Asia Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Embalagem de Alimentos / Matadouros / Armazenamento de Alimentos / Carne Vermelha / Microbiologia de Alimentos Limite: Animals País/Região como assunto: Asia Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de publicação: Canadá