Bacterial populations and the volatilome associated to meat spoilage.

By A. Casaburi, P. Piombino, George - John Nychas, F. Villani, Danilo Ercolini. Food microbiology, 2015

631 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/42d63005c05a6a61072836da869e656e54077256

How researchers see this paper

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1. B. Cenci-Goga
2. P. Sechi
3. M. F. Iulietto
4. Elena Borgogni

Citations in the corpus

• Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria (2015, background): “Depending on their olfactory thresholds and the interaction between the volatile and non-volatile compounds, these molecules will affect the sensory quality of both fresh and cooked meat (Casaburi et al., 2015).”