Microbiological Changes in Meat and Minced Meat from Beavers (Castor fiber L.) during Refrigerated and Frozen Storage

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evalu...

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Detalles Bibliográficos
Autores principales: Ziomek, Monika, Drozd, Łukasz, Gondek, Michał, Pyz-Łukasik, Renata, Pedonese, Francesca, Florek, Mariusz, Domaradzki, Piotr, Skałecki, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227394/
https://www.ncbi.nlm.nih.gov/pubmed/34199678
http://dx.doi.org/10.3390/foods10061270

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227394/
https://www.ncbi.nlm.nih.gov/pubmed/34199678
http://dx.doi.org/10.3390/foods10061270

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