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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Detalles Bibliográficos
Publicado en:Microbiologyopen
Main Authors: Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao
Formato: Artigo
Idioma:Inglês
Publicado: John Wiley and Sons Inc. 2021
Assuntos:
Original Articles
Acceso en liña: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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