Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage

Pseudomonas fragi is a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP). This work investigated the effects of CO2 on P. fragi growth and the related spoilage phenomena of HiOx-MAP beef. Minced beef incubated with P. fragi T1, a strain owning the strongest s...

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Veröffentlicht in:	Food microbiology 2023-06, Vol.112, p.104229-104229, Article 104229
Hauptverfasser:	Yang, Jun, Liang, Rongrong, Mao, Yanwei, Dong, Pengcheng, Zhu, Lixian, Luo, Xin, Zhang, Yimin, Yang, Xiaoyin
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef spoilage Carbon dioxide Carbon Dioxide - pharmacology Cattle Food Packaging Meat - microbiology Modified atmosphere packaging Oxygen - analysis Pseudomonas fragi Volatile organic compounds
Online-Zugang:	Volltext
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