Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

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Title
Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus
Authors
Keywords
Red myoglobin derivatives, Spoilage bacteria, PCR-denaturing gradient gel electrophoresis, Lactic acid bacteria, Raw meat
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 251-257
Publisher
Elsevier BV
Online
2015-12-20
DOI
10.1016/j.lwt.2015.12.035

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