Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 d...

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Detalles Bibliográficos
Autores principales: Rovira, Pablo, Brugnini, Giannina, Rodriguez, Jesica, Cabrera, María C., Saadoun, Ali, de Souza, Guillermo, Luzardo, Santiago, Rufo, Caterina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955083/
https://www.ncbi.nlm.nih.gov/pubmed/36832769
http://dx.doi.org/10.3390/foods12040694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955083/
https://www.ncbi.nlm.nih.gov/pubmed/36832769
http://dx.doi.org/10.3390/foods12040694

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