Characterization of the microbiota and chemical properties of pork loins during dry aging

Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbio...

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Vydáno v:Microbiologyopen
Hlavní autoři: Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2021
Témata:
Original Articles
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7914123/
https://ncbi.nlm.nih.gov/pubmed/33415844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mbo3.1157
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