Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied usin...

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Detalhes bibliográficos
Main Authors: Benson, Andrew K., David, Jairus R. D., Gilbreth, Stefanie Evans, Smith, Gordon, Nietfeldt, Joseph, Legge, Ryan, Kim, Jaehyoung, Sinha, Rohita, Duncan, Christopher E., Ma, Junjie, Singh, Indarpal
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2014
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4136103/
https://ncbi.nlm.nih.gov/pubmed/24928886
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00774-14
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