Affiliation:
1. Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
2. Nanjing Technical University; Nanjing Jiangsu China
Funder
National Natural Science Foundation of China
Fundamental Research Funds for the Central Universities
China Agriculture Research System
Subject
Applied Microbiology and Biotechnology
Reference23 articles.
1. The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products;Al-Bachir;Int J Food Sci Tech,2005
2. Effect of low dose Gamma irradiation on beef quality and fatty acid composition;Chen;Food Sci,2007
3. Comparisons of the effects of modified atmosphere packing and vacuum packaging on the preservation of Chinese spiced beef;Hai;Food Sci,2014
4. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of low grade beef during cold storage;Hur;Asian-Australas J Anim Sci,2013
5. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE;Jiang;Meat Sci,2010