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Updated: Sep 9, 2025

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異なる熱処理で生き残ったバシルス種によって引き起こされる

Qiong Pan1, Qianhui Gu2, Conggui Chen1

  • 1China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

Food microbiology
|September 1, 2025
PubMed
まとめ

熱処理は調味された牛肉の腐食に 影響を及ぼします 高い温度は生き残った細菌を減らし 保存期間を延長しますが 1-オクテン-3-オールやメタネチオールのような臭いのない化合物は変化し 食品の安全性に影響します

キーワード:
バチルススパイスした牛肉スポイラージュ 臭い熱処理温度

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