Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef

Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study characterized the apparent meat quality, flavor pr...

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Detalles Bibliográficos
Autores principales: Wang, Hengpeng, Wang, Jipan, Wang, Yinlan, Gao, Sumin, Xu, Shuangyi, Zou, Xiaobo, Meng, Xiangren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486546/
https://www.ncbi.nlm.nih.gov/pubmed/37685199
http://dx.doi.org/10.3390/foods12173266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486546/
https://www.ncbi.nlm.nih.gov/pubmed/37685199
http://dx.doi.org/10.3390/foods12173266

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