High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process-Reference-Cited by-同舟云学术

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High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

Published:2016-11-21 Issue:1 Volume:82 Page:145-153
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Chao¹,Che You¹,Qi Yan¹,Liang Peixin¹,Song Cunjiang¹

Affiliation:

1. Key Laboratory of Molecular Microbiology and Technology for Ministry of Education; Nankai Univ; 94 Weijin Road Tianjin 300071 China

Funder

National Key Technology Support Program

National Key Basic Research Program of China

National Natural Science Foundation of China

Project of Tianjin, China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13566/fullpdf

Reference46 articles.

1. Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study;Benson;Appl Environ Microbiol,2014

2. Effect of freezing and preincubation on isolation of coagulasenegative staphylococci from ewes’ milk samples;Blagitz;Semina-ciencias Agrar,2011

3. Carbon dioxide as a controller of the spoilage flora of pork, with special reference to temperature and sodium chloride;Blickstad;J Food Protec,1983

4. Comparison of shelf life of vacuum-packed pork and beef;Blixt;Meat Sci,2002

5. Bacterial spoilage of meat and cured meat product;Borch;Int J Food Microbiol,1996

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1. Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage;LWT;2022-09

2. Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding;Food Research International;2022-06

3. Exploring the Dynamic of Bacterial Communities in Manila Clam (Ruditapes philippinarum) During Refrigerated Storage;Frontiers in Microbiology;2022-05-18

4. Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon;Frontiers in Microbiology;2021-12-03

5. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins;Food Control;2021-12

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