Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis.

Kim, Ah-Na; Lee, Kyo-Yeon; Han, Chae-Yeon; Choi, Sung-Gil

Kim, Ah-Na; Lee, Kyo-Yeon; Han, Chae-Yeon; Choi, Sung-Gil.

Afiliação

Kim AN; Research Group of Safety Distribution, Korea Food Research Institute, Wanju-gun, 55365, Republic of Korea. Electronic address: anna359@naver.com.
Lee KY; Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea. Electronic address: leeyeon0511@naver.com.
Han CY; Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea. Electronic address: coddus1229@naver.com.
Choi SG; Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea; Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, 52828, Republic of Korea. Electronic address: sgchoi@gnu.ac.kr.

Food Microbiol ; 114: 104287, 2023 Sep.

Article em En | MEDLINE | ID: mdl-37290866

Assuntos

Microbiologia de Alimentos; Embalagem de Alimentos; Animais; Bovinos; Vácuo; Contagem de Colônia Microbiana; Bactérias/genética; Oxigênio

Palavras-chave

Beef brisket; Cold storage; Lipid oxidation; Microbial communication; Oxygen; Vacuum packaging

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Embalagem de Alimentos / Microbiologia de Alimentos Limite: Animals Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido

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