The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
Jun Yang, Xiaoyin Yang, Rongrong Liang, Lixian Zhu, Yanwei Mao, Pengcheng Dong, David Hopkins, Xin Luo, Yimin Zhang
Topics & Concepts
Modified atmosphereFood scienceCarbon dioxideShelf lifeFood spoilageChemistryMeat spoilagePseudomonasCold storageTotal Viable CountAnimal scienceBiologyBacteriaHorticultureEcologyGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesPolyamine Metabolism and Applications