Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools.
Wendi ZhangYongsheng NiYong XieLijun TanJinsong ZhaoXiao Min LiCong LiBao-Cai XuPublished in: Journal of the science of food and agriculture (2024)
The present study is helpful with respect to further understanding the relationship between spoilage microorganisms and the quality of prepared beef steak, and provides a reference for investigating the spoilage mechanism of dominant spoilage bacteria and how to extend the shelf life of meat products. © 2024 Society of Chemical Industry.
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