Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives.

@article{Stoops2015BacterialCD,
  title={Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives.},
  author={Jeffrey A. Stoops and Stefan Ruyters and Pieter Busschaert and R Spaepen and Christel Verreth and Johan Claes and Bart Lievens and Leen Van Campenhout},
  journal={Food microbiology},
  year={2015},
  volume={48},
  pages={192-9}
}
Since minced meat is very susceptible for microbial growth, characterisation of the bacterial community dynamics during storage is important to optimise preservation strategies. The purpose of this study was to investigate the effect of different production batches and the use of different preservatives on the composition of the bacterial community in minced meat during 9 days of cold storage under modified atmosphere (66% O2, 25% CO2 and 9% N2). To this end, both culture-dependent (viable… CONTINUE READING
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