Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at 4°C. For the PT lamb, the total viable count (TVC) w...

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Detalles Bibliográficos
Autores principales: Wang, Taojun, Guo, Huiyuan, Zhang, Hao, Ren, Fazheng, Zhang, Ming, Ge, Shaoyang, Luo, Hailing, Zhao, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533395/
https://www.ncbi.nlm.nih.gov/pubmed/31149663
http://dx.doi.org/10.5851/kosfa.2019.e16

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533395/
https://www.ncbi.nlm.nih.gov/pubmed/31149663
http://dx.doi.org/10.5851/kosfa.2019.e16

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