Bacterial populations and the volatilome associated to meat spoilage.

doi:10.1016/j.fm.2014.02.002

Paper

Bacterial populations and the volatilome associated to meat spoilage.

Published Feb 1, 2015 · A. Casaburi, P. Piombino, George - John Nychas

Food microbiology

Q1 SJR score

519

Citations

31

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Abstract

Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

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Study Snapshot

Microbial spoilage of meat can lead to the production of volatile organic compounds (VOCs) that can have an olfactory impact and lead to rejection of the product, depending on storage temperature and packaging conditions.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Bacterial populations and the volatilome associated to meat spoilage.

References

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