Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ-Reference-Cited by-同舟云学术

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Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Published:2017-05 Issue: Volume:63 Page:139-146
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Wang Guang-yu,Wang Hu-hu,Han Yi-wei,Xing Tong,Ye Ke-ping,Xu Xing-lian,Zhou Guang-hong

Funder

China Agriculture Research System

China Ministry of Agriculture

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

1. The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions;Argyri;Int. J. Food Microbiol.,2015

2. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005

3. Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative;Björkroth;Int. J. Food Microbiol.,1997

4. Bacterial populations and the volatilome associated to meat spoilage;Casaburi;Food Microbiol.,2015

5. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage;Chaillou;ISME J.,2015

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