Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat
Mandeep Kaur, Michelle Williams, Andrew Bissett, Tom Ross, John P. Bowman
Topics & Concepts
Food scienceShelf lifeBacterial growthBiologyAmplicon sequencingLivestockTotal Viable CountRed meatAnimal science16S ribosomal RNABacteriaEcologyGeneticsMeat and Animal Product QualityIdentification and Quantification in FoodAdvanced Chemical Sensor Technologies