Meat spoilage during distribution.

By George - John Nychas, P. Skandamis, C. Tassou, K. Koutsoumanis. Meat Science, 2008

985 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/7ac6f9d013b6570639d367d56f85af5b61f286d2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. F. Villani
2. Danilo Ercolini
3. George - John Nychas

In Biomedical Engineering

1. George - John Nychas

In Molecular Biology

1. F. Villani
2. George - John Nychas
3. Agapi I. Doulgeraki
4. Danilo Ercolini
5. L. Cocolin
6. Fabrice Teletchea
7. W. Holzapfel
8. Koichi Watanabe

Citations in the corpus

• Bacterial populations and the volatilome associated to meat spoilage. (2015, methodology): “However, it is also important to consider the interaction between microbial growth and enzyme activities (Nychas et al., 2008).”
• Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “putrefaciens has been considered the primary cause of spoilage of chill-stored VP meat (Molin and Ternstrom, 1982; Nychas et al., 2008) and high pH VP meat (Borch et al.”