ArticleFrontiers in microbiology2018
The Microbiome of an Active Meat Curing Brine.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing.Foods (Basel, Switzerland) · 2024Review
- Genetic diversity and distinction ofFrontiers in microbiology · 2024Article
- Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route.Current research in food science · 2022Article
- Genetic Diversity ofMicroorganisms · 2021Article
- Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional analysis. The traditional process of curing meat, both preserves a natural protein source, as well as increasing its organoleptic qualities. One of the most important salting processes is known as Wiltshire curing. The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics. The important microbial component of Wiltshire brine has not been extensively characterized. We analyzed the key microbial component of Wiltshire brine by performing microbiome analysis using Next Generation Sequencing (NGS) technologies. This analysis identified the genera,
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Registered trials
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