Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C
Mikaela Sauvala, Per Johansson, Johanna Björkroth, Maria Fredriksson‐Ahomaa
Topics & Concepts
Food scienceFood spoilageBiologyVacuum packingSalmonellaMeat spoilageAerobic bacteriaShelf lifeOdocoileusListeria monocytogenesRaw meatWhite meatMesophileCampylobacterListeriaBacteriaEcologyGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food