Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage

(2020) Ran Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The dry aged beef paradox: Why dry aging is sometimes not better than wet aging

(2020) Nino Terjung et al.   MEAT SCIENCE

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

(2019) Hyemin Oh et al.   JOURNAL OF FOOD SCIENCE

Metagenomic Analysis of Bacteria, Fungi, Bacteriophages, and Helminths in the Gut of Giant Pandas

(2018) Shengzhi Yang et al.   Frontiers in Microbiology

Prevalence, Serotype Diversity, Genotype and Antibiotic Resistance of Listeria monocytogenes Isolated from Carcasses and Human in Korea

(2018) Hyemin Oh et al.   Korean Journal for Food Science of Animal Resources

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Application of metagenomics in the human gut microbiome

(2015) Wei-Lin Wang et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Assessment of the specificity of Burkholderia and Pseudomonas qPCR assays for detection of these genera in soil using 454 pyrosequencing

(2012) Lasse Bergmark et al.   FEMS MICROBIOLOGY LETTERS

A novel quantitative reverse-transcription PCR (qRT-PCR) for the enumeration of total bacteria, using meat micro-flora as a model

(2008) Anthony Dolan et al.   JOURNAL OF MICROBIOLOGICAL METHODS