Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing.
Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this s...
| Main Authors: | , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
Public Library of Science (PLoS)
2013-01-01
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| Serier: | PLoS ONE |
| Online adgang: | http://europepmc.org/articles/PMC3723795?pdf=render |