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

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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2. Identification and control of moulds responsible for black spot spoilage in dry-cured ham;Alía;Meat Science,2016

3. Food spoilage-associated leuconostoc, lactococcus, and lactobacillus species display different survival strategies in response to competition;Andreevskaya;Applied and Environmental Microbiology,2018

4. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures;Bao;Meat Science,2016

5. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds;Belleggia;Food Research International,2020

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