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Updated: May 11, 2026

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超冷和冷存储对猪肉腐烂的不同影响:从动态微生物群体变化和代谢概况的洞察力

Jingyi Hao1, Yuxuan Shi2, Chenchen Xu2

  • 1Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, 100068 Beijing, China; College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Haidian District, 100083 Beijing, China.

International journal of food microbiology
|March 15, 2025
PubMed
概括

超级冷却通过改变微生物群落和代谢概况来延长猪肉的保质期. 在超冷却和常规冷却的猪肉中发现了关键的腐烂细菌和特定的代谢物,包括脂质和有机酸.

关键词:
16S rRNA 测序的测序方法让人寒冷的冷却在高氧MAP中,高氧MAP是高氧MAP.这是一个超级冷却.没有针对性的代谢组分.

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