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Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing
Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log(1...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340462/ https://www.ncbi.nlm.nih.gov/pubmed/37444213 http://dx.doi.org/10.3390/foods12132475 |