Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights
Arthur S. Orsi, Wilson José Fernandes Lemos, Oluwadara Alegbeleye, Daniella C Muniz, Claudia Nakamura Horita, Anderson S. Sant’Ana
Topics & Concepts
Food spoilageMetagenomicsFood scienceMeat spoilageSodiumChemistryBiologyBiotechnologyBacteriaBiochemistryGeneGeneticsOrganic chemistryDye analysis and toxicityMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques