Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Topics & Concepts
Lactobacillus sakeiStaphylococcus xylosusFood spoilageFood scienceShelf lifeLactic acidMeat spoilageModified atmosphereFood preservationBiologyBacteriaVacuum packingBiopreservationFood microbiologyLactobacillusMicrobiologyStaphylococcusStaphylococcus aureusFermentationGeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsProbiotics and Fermented Foods