The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild bo...

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Detalles Bibliográficos
Autores principales: Charmpi, Christina, Van Reckem, Emiel, Sameli, Nikoleta, Van der Veken, David, De Vuyst, Luc, Leroy, Frédéric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601081/
https://www.ncbi.nlm.nih.gov/pubmed/33019548
http://dx.doi.org/10.3390/foods9101386

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601081/
https://www.ncbi.nlm.nih.gov/pubmed/33019548
http://dx.doi.org/10.3390/foods9101386

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