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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| Other Authors: | , , , , , , |
| Format: | article |
| Language: | English |
| Published: |
2023
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| Online Access: | https://hdl.handle.net/20.500.12008/43093 |
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