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 longterm 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 refrigeratedthen-frozen storage (28 day...

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Detalles Bibliográficos

Autor Principal:	Rovira, Pablo (author)
Outros autores:	Brugnini, Giannina (author), Rodríguez, Jesica (author), Cabrera Bascardal, María Cristina (author), Saadoun, Ali (author), de Souza, Guillermo (author), Luzardo, Santiago (author), Rufo, Caterina (author)
Formato:	article
Idioma:	inglés
Publicado:	2023
Subjects:	Meat shelf-life Chilled and frozen Microbiome Type of packaging
Acceso en liña:	https://hdl.handle.net/20.500.12008/43093
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