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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

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