Effects of temperature on microbial succession and quality of sour meat during fermentation
Abstract
Little is known about the relationship between physicochemical characteristics and bacterial community of sour meat, a traditional fermented meat product in China. In this study, temperature effects on bacterial community and quality of sour meats during fermentation were investigated. The results showed the reduction of pH, TBARS, and water content was closely related to the increase in temperature. Microbial succession, in which the dominant...
Paper Details
Title
Effects of temperature on microbial succession and quality of sour meat during fermentation
Published Date
Nov 1, 2019
Journal
Volume
114
Pages
108391 - 108391
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