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Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage

Zhoulin Wu1,2, Maoqin Xu1, Wei He1

  • 1Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|February 24, 2024
PubMed

Keywords:
chilled storagehigh throughput sequencingphysicochemical propertiesrabbit meatspoilage

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