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

Elina Jääskeläinen; Jenni Hultman; Jevgeni Parshintsev; Marja-Liisa Riekkola; Johanna Björkroth

doi:10.1016/j.ijfoodmicro.2016.01.022

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

Elina Jääskeläinen, Jenni Hultman, Jevgeni Parshintsev, Marja-Liisa Riekkola, Johanna Björkroth

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

Alkuperäiskieli	englanti
Lehti	International Journal of Food Microbiology
Vuosikerta	223
Sivut	25-32
Sivumäärä	8
ISSN	0168-1605
DOI - pysyväislinkit	https://doi.org/10.1016/j.ijfoodmicro.2016.01.022
Tila	Julkaistu - 16 huhtik. 2016
OKM-julkaisutyyppi	A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

416 Elintarviketieteet
413 Eläinlääketiede

Pääsy asiakirjaan

10.1016/j.ijfoodmicro.2016.01.022

http://www.sciencedirect.com/science/article/pii/S0168160516300344

Siteeraa tätä

@article{c64ee7e5aaca4f85b8721857b348c27d,

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

keywords = "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",

author = "Elina J{\"a}{\"a}skel{\"a}inen and Jenni Hultman and Jevgeni Parshintsev and Marja-Liisa Riekkola and Johanna Bj{\"o}rkroth",

year = "2016",

month = apr,

day = "16",

doi = "10.1016/j.ijfoodmicro.2016.01.022",

language = "English",

volume = "223",

pages = "25--32",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier Scientific Publ. Co",

}

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres. / Jääskeläinen, Elina ; Hultman, Jenni ; Parshintsev, Jevgeni et al.

julkaisussa: International Journal of Food Microbiology, Vuosikerta 223, 16.04.2016, s. 25-32.

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

TY - JOUR

T1 - Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

AU - Jääskeläinen, Elina

AU - Hultman, Jenni

AU - Parshintsev, Jevgeni

AU - Riekkola, Marja-Liisa

AU - Björkroth, Johanna

PY - 2016/4/16

Y1 - 2016/4/16

KW - Lactic acid bacteria

KW - Packaged beef

KW - Spoilage

KW - 16S rRNA amplicon sequencing

KW - Volatile compounds

KW - LACTIC-ACID BACTERIA

KW - DIFFERENT PACKAGING CONDITIONS

KW - BLOWN PACK SPOILAGE

KW - BROCHOTHRIX-THERMOSPHACTA

KW - LEUCONOSTOC-GASICOMITATUM

KW - REFRIGERATED STORAGE

KW - PSEUDOMONAS-FRAGI

KW - MICROBIAL-FLORA

KW - CARBON-DIOXIDE

KW - MEAT-PRODUCTS

KW - 416 Food Science

KW - 413 Veterinary science

U2 - 10.1016/j.ijfoodmicro.2016.01.022

DO - 10.1016/j.ijfoodmicro.2016.01.022

M3 - Article

VL - 223

SP - 25

EP - 32

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -