Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

Beef chops were stored at 4°C under different conditions: in air (A), modified-atmosphere packaging (MAP), vacuum packaging (V), or bacteriocin-activated antimicrobial packaging (AV). After 0 to 45 days of storage, analyses were performed to determine loads of spoilage microorganisms, microbial meta...

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Autores principales: Ercolini, Danilo, Ferrocino, Ilario, Nasi, Antonella, Ndagijimana, Maurice, Vernocchi, Pamela, La Storia, Antonietta, Laghi, Luca, Mauriello, Gianluigi, Guerzoni, M. Elisabetta, Villani, Francesco
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2011
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3194879/
https://ncbi.nlm.nih.gov/pubmed/21803905
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.05521-11
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