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Distinct Microbiotas Are Associated with Different Production Lines in the Cutting Room of a Swine Slaughterhouse
The microorganisms found on fresh, raw meat cuts at a slaughterhouse can influence the meat’s safety and spoilage patterns along further stages of processing. However, little is known about the general microbial ecology of the production environment of slaughterhouses. We used 16s rRNA sequencing an...
| 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/PMC9862343/ https://www.ncbi.nlm.nih.gov/pubmed/36677425 http://dx.doi.org/10.3390/microorganisms11010133 |