Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat-Reference-Cited by-同舟云学术

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Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat

Published:2024-09 Issue: Volume:191 Page:114651
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tong Xiaoyang,Han Xueqin,Wu Songheng,Pang Jinxin,Fu Juan,Sun Jianguang,Qiao Yongjin,Zhang Yi^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions;Argyri;International Journal of Food Microbiology,2015

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

3. Bacterial populations and the volatilome associated to meat spoilage;Casaburi;Food Microbiology,2015

4. Diversity of microbial flora of chilled pigeon meat during storage;Cai;Meat Research,2018

5. Effect of modified atmosphere packaging on the quality characteristics and bacterial community succession of super-chilled chicken meat in biopreservation;Cha;LWT - Food Science and Technology,2023

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