Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage-Reference-Cited by-同舟云学术

Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage

Published:2022-09 Issue: Volume:167 Page:113847
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bassey Anthony Pius,Chen Yongfang,Boateng Evans Frimpong,Zhang Yuanyuan,Diao Xinyue,Nasiru Mustapha Muhammad,Tang Changbo,Ye Keping,Li Chunbao^ORCID,Zhou Guanghong

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration;Bassey;SSRN Electronic Journal,2022

2. Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis;Bassey;Food Research International,2021

3. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins;Bassey;Food Control,2021

4. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain;Bassey;Trends in Food Science & Technology,2021

5. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

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