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Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C)

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成果类型:
期刊论文
作者:
Zhang, Ying;Yang, Jiang;Peng, Lijuan;Liao, E.;Wang, Haibin
通讯作者:
Wang, HB
作者机构:
[Wang, Haibin; Liao, E.; Zhang, Ying; Peng, Lijuan; Yang, Jiang; Wang, HB] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
[Wang, Haibin; Liao, E.; Zhang, Ying; Peng, Lijuan; Wang, HB] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
通讯机构:
[Wang, HB ] W
Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
语种:
英文
关键词:
Enshi black pork;pork cut;bacterial community;spoilage bacteria;refrigerated storage
期刊:
Foods
ISSN:
2304-8158
年:
2024
卷:
13
期:
13
页码:
2081-
基金类别:
Methodology, J.Y. and H.W.; formal analysis, L.P. and E.L.; data curation, J.Y. and Y.Z.; writing—original draft preparation, J.Y.; writing—review and editing, Y.Z.; funding acquisition, H.W. All authors have read and agreed to the published version of the manuscript. This research was funded by Enshi Prefecture Science and Technology Plan Research and Development Project from Enshi Science and Technology Bureau, funding number D20190022.
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
The Enshi black pig is a Chinese native breed known for its rich nutrition content and high quality, which has notable traction in the consumer market. In this study, the potential impact of the main commercial cuts from Enshi black pork carcasses (ham, loin, and belly) on the bacteria community of spoiled meat under refrigerated storage (4 °C) was assessed by using a high-throughput sequencing method. Moreover, the spoilage potential of isolated strains from spoiled pork was investigated. The results demonstrated significant differences (p < ...

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