Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Abstract

Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TypeResearch article Article TitleEffects of different storage temperatures on the physicochemical properties and bacterial community structure of fresh lamb meat

Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

“…There was a significant positive correlation between Pseudomonas and TVB-N content. Pseudomonas might play an important role in the production of TVB-N during cryopreservation of donkey meat ( Liang et al, 2021 ; Na et al, 2018 ).…”

Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat

“…A total of 40 longissimus lumborum muscles (24 h postmortem) were sampled at Beijing Hualian Group, Nanjing, China, and prepared as previously described [ 22 ]. Briefly, all samples were placed in insulated chilled boxes following slaughter and transported to the laboratory within 2 h. Fat and connective tissues were removed.…”

“…The application of sequencing for characterizing predominant microorganisms involved in the spoilage of pork has been reported previously [ 2 , 4 , 18 , 19 ]. In addition, it has been reported that the microbial communities in pork differed substantially upon storage at different temperatures [ 20 , 21 , 22 ]. However, since most previous studies have focused on the effects of storage at different chilled or superchilling temperatures (including 4 °C, −1 °C, −2 °C, and −3 °C) or different packaging treatments (e.g., modified atmosphere-packing), a comprehensive comparison of changes in the microbial composition and functional potential upon storage temperatures of −2 °C (superchilling), 4 °C (chilling), 10 °C (transportation or retail), and 25 °C (room temperature) is lacking.…”

Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

“…Fresh meat is very conducive to the microbial growth because of its high water content, optimal pH and abundant nutrients (Liang et al, 2021), which will lead to the spoilage of fresh meat. The spoilage degree is closely related to the species and amount of bacteria under specific storage conditions (Kaur et al, 2021;Li et al, 2019;Mansur et al, 2019).…”