Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs-Reference-Cited by-同舟云学术

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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

Published:2020-04 Issue: Volume:130 Page:108937
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Xue,Zhu Lixian,Liang Rongrong,Mao Yanwei,Hopkins David L.,Li Ke,Dong Pengcheng,Yang Xiaoyin^ORCID,Niu Lebao,Zhang Yimin^ORCID,Luo Xin

Funder

CARS

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of super chilling storage on maintenance of freshness of kuruma prawn;Ando;Food Science & Technology Research,2004

2. Enterobacteriaceae;Baylis,2006

3. The combined effects of superchilling and packaging on the shelf life of lamb;Belles;Meat Science,2017

4. Determination of total volatile basic nitrogen (TVB-N) content and warner-bratzler shear force (WBSF) in pork using fourier transform near infrared (FT-NIR) spectroscopy;Cai;Food Chemistry,2011

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

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3. Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination;Meat Science;2024-07

4. Evaluation of Beef Retail Shelf-Life Following Extended Storage at Low Temperature;Meat and Muscle Biology;2024-06-17

5. Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors;Foods;2024-05-10

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