Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), −1.5°C (supercooling), −4°C (superchilling) and −9°C (sub-freezing). The total viable counts (TVC), total vo...

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Detalles Bibliográficos
Autores principales: Liang, Ce, Zhang, Dequan, Zheng, Xiaochun, Wen, Xiangyuan, Yan, Tongjing, Zhang, Zhisheng, Hou, Chengli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112314/
https://www.ncbi.nlm.nih.gov/pubmed/34017958
http://dx.doi.org/10.5851/kosfa.2021.e15

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112314/
https://www.ncbi.nlm.nih.gov/pubmed/34017958
http://dx.doi.org/10.5851/kosfa.2021.e15

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