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本文引用的文献

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Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products-Systematic Review.多种微生物障碍组合在肉类和肉制品生物保鲜中的协同效应——系统综述
Foods. 2023 Mar 28;12(7):1430. doi: 10.3390/foods12071430.
2
Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing.添加酸乳清和超声处理对羊肉馅料化学及微生物稳定性的联合影响
Foods. 2023 Mar 24;12(7):1379. doi: 10.3390/foods12071379.
3
Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon () Fillets during Refrigerated Storage at 4 °C.一种多功能可食用涂层的研制及其对鲟鱼鱼片在4℃冷藏储存期间的保鲜效果
Foods. 2022 Oct 27;11(21):3380. doi: 10.3390/foods11213380.
4
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review.腌制肉类中的亚硝酸盐、健康风险问题、亚硝酸盐的替代品：综述
Foods. 2022 Oct 25;11(21):3355. doi: 10.3390/foods11213355.
5
Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts.微生物群落对内蒙古地区牛肉干挥发性成分和生物胺的影响
Foods. 2022 Sep 1;11(17):2659. doi: 10.3390/foods11172659.
6
A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece.希腊屠宰场小反刍动物胴体微生物学和化学特性的比较研究
Foods. 2022 Aug 7;11(15):2370. doi: 10.3390/foods11152370.
7
Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products.天然乳酸菌对干腌肉制品中血管紧张素I转换酶的抑制作用及抗氧化活性的影响
Foods. 2022 Jul 18;11(14):2123. doi: 10.3390/foods11142123.

肉类微生物群落与肉制品质量

Meat Microflora and the Quality of Meat Products.

作者信息

Szymański Piotr, Zielińska Dorota, Okoń Anna, Łepecka Anna

机构信息

Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.

出版信息

Foods. 2023 May 5;12(9):1895. doi: 10.3390/foods12091895.

DOI:10.3390/foods12091895
PMID:37174433
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10177899/
Abstract

Meat and meat products are not only a source of nutrients for humans [...].

摘要

肉类和肉制品不仅是人类的营养来源[……]。