These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
152 related articles for article (PubMed ID: 38998587)
1. Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C). Zhang Y; Yang J; Peng L; Liao E; Wang H Foods; 2024 Jul; 13(13):. PubMed ID: 38998587 [TBL] [Abstract][Full Text] [Related]
2. High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage. Li N; Zhang Y; Wu Q; Gu Q; Chen M; Zhang Y; Sun X; Zhang J Food Microbiol; 2019 Oct; 83():86-94. PubMed ID: 31202422 [TBL] [Abstract][Full Text] [Related]
3. Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage. Cho J; Kim HJ; Kwon JS; Kim HJ; Jang A Food Sci Anim Resour; 2021 Sep; 41(5):763-778. PubMed ID: 34632397 [TBL] [Abstract][Full Text] [Related]
4. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life. Holley RA; Peirson MD; Lam J; Tan KB Int J Food Microbiol; 2004 Dec; 97(1):53-62. PubMed ID: 15527918 [TBL] [Abstract][Full Text] [Related]
5. Carnobacterium divergens - a dominating bacterium of pork meat juice. Rieder G; Krisch L; Fischer H; Kaufmann M; Maringer A; Wessler S FEMS Microbiol Lett; 2012 Jul; 332(2):122-30. PubMed ID: 22537055 [TBL] [Abstract][Full Text] [Related]
6. Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat. Zhao F; Wei Z; Zhou G; Kristiansen K; Wang C Foods; 2022 Aug; 11(15):. PubMed ID: 35954075 [TBL] [Abstract][Full Text] [Related]
7. Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C. Tan C; Xiao M; Wu R; Li P; Shang N Front Microbiol; 2022; 13():849236. PubMed ID: 35432233 [TBL] [Abstract][Full Text] [Related]
8. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Ercolini D; Russo F; Torrieri E; Masi P; Villani F Appl Environ Microbiol; 2006 Jul; 72(7):4663-71. PubMed ID: 16820458 [TBL] [Abstract][Full Text] [Related]
9. Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers. Zhou Z; Ren F; Huang Q; Cheng H; Cun Y; Ni Y; Wu W; Xu B; Yang Q; Yang L Food Chem; 2024 Jun; 444():138562. PubMed ID: 38330602 [TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage. Park SY; Yoo SS; Shim JH; Chin KB J Food Sci; 2008 Oct; 73(8):C577-84. PubMed ID: 19019099 [TBL] [Abstract][Full Text] [Related]
11. Bacterial spoilage of meat and cured meat products. Borch E; Kant-Muermans ML; Blixt Y Int J Food Microbiol; 1996 Nov; 33(1):103-20. PubMed ID: 8913812 [TBL] [Abstract][Full Text] [Related]
12. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity. Fougy L; Desmonts MH; Coeuret G; Fassel C; Hamon E; Hézard B; Champomier-Vergès MC; Chaillou S Appl Environ Microbiol; 2016 Jul; 82(13):3928-3939. PubMed ID: 27107120 [TBL] [Abstract][Full Text] [Related]
13. Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat. Wang L; Liu T; Liu L; Liu Y; Wu X Meat Sci; 2022 Mar; 185():108706. PubMed ID: 34839192 [TBL] [Abstract][Full Text] [Related]
14. Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123. Overholt MF; Arkfeld EK; Bryan EE; King DA; Wheeler TL; Dilger AC; Shackelford SD; Boler DD J Anim Sci; 2019 May; 97(6):2441-2449. PubMed ID: 30985876 [TBL] [Abstract][Full Text] [Related]
15. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Díaz P; Nieto G; Garrido MD; Bañón S Meat Sci; 2008 Oct; 80(2):287-92. PubMed ID: 22063333 [TBL] [Abstract][Full Text] [Related]
16. Unraveling the spoilage characteristics of refrigerated pork using high-throughput sequencing coupled with UHPLC-MS/MS-based non-targeted metabolomics. Yi Z; Xiao X; Cai W; Ding Z; Ma J; Lv W; Yang H; Xiao Y; Wang W Food Chem; 2024 Dec; 460(Pt 3):140797. PubMed ID: 39128367 [TBL] [Abstract][Full Text] [Related]
17. Changes in the microbial communities of air- and water-chilled yellow-feathered broilers during storage at 2 °C. Wang H; Qin X; Li X; Wang X; Gao H; Zhang C Food Microbiol; 2020 May; 87():103390. PubMed ID: 31948631 [TBL] [Abstract][Full Text] [Related]
18. Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products. Tamkutė L; Gil BM; Carballido JR; Pukalskienė M; Venskutonis PR Food Res Int; 2019 Jun; 120():38-51. PubMed ID: 31000252 [TBL] [Abstract][Full Text] [Related]
19. Carcass traits, cut yields, and compositional end points in high-lean-yielding pork carcasses: effects of 10th rib backfat and loin eye area. Pringle TD; Williams SE J Anim Sci; 2001 Jan; 79(1):115-21. PubMed ID: 11204691 [TBL] [Abstract][Full Text] [Related]
20. Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker (Pseudosciaena crocea). Ge Y; Zhu J; Ye X; Yang Y Lett Appl Microbiol; 2017 Jan; 64(1):86-93. PubMed ID: 27747903 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]