Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume223
Pages (from-to)25-32
Number of pages8
ISSN0168-1605
DOIs
Publication statusPublished - 16 Apr 2016
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Lactic acid bacteria
  • Packaged beef
  • Spoilage
  • 16S rRNA amplicon sequencing
  • Volatile compounds
  • LACTIC-ACID BACTERIA
  • DIFFERENT PACKAGING CONDITIONS
  • BLOWN PACK SPOILAGE
  • BROCHOTHRIX-THERMOSPHACTA
  • LEUCONOSTOC-GASICOMITATUM
  • REFRIGERATED STORAGE
  • PSEUDOMONAS-FRAGI
  • MICROBIAL-FLORA
  • CARBON-DIOXIDE
  • MEAT-PRODUCTS
  • 416 Food Science
  • 413 Veterinary science

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