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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Microbiologyopen
Autori principali: Endo, Akihito, Koizumi, Ryosuke, Nakazawa, Yozo, Shiwa, Yuh, Maeno, Shintaro, Kido, Yoshihiko, Irisawa, Tomohiro, Muramatsu, Yoshiki, Tada, Kotaro, Yamazaki, Masao, Myoda, Takao
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2021
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Original Articles
Accesso online: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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