Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

By P. Hu, G. Zhou, Xinglian Xu, Chunbao Li, Yanqing Han. 2009

96 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/f88eb56e0c06544b156233b28bebc4adc884519f

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): “Nowadays, the consumption of cooked, sliced and packaged meat products, such as cooked ham, chicken and turkey breast, emulsion-style sausages (e.g., frankfurters, luncheon meat) is increasing as a result of consumers’ enhanced interest in low-calorie meat products (Hu et al., 2009).”