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