ArticleFood science of animal resources2021
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Explainable Deep-Shallow Feature Fusion of Two-Dimensional Encoded Vis-NIR Spectra and RGB Image Features for Chilled Lamb Freshness Assessment.Foods (Basel, Switzerland) · 2026Article
- Inhibition of ascorbic acid on Pseudomonas bubulae under super-chilled storage.World journal of microbiology & biotechnology · 2026Article
- Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods.Foods (Basel, Switzerland) · 2025Article
- Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.Food chemistry: X · 2025Article
- Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis.Foods (Basel, Switzerland) · 2025Article
- Repeated Cycles of Freeze-Thaw Storage Influence the Dynamics of Bacterial Communities and the Prevalence of Pathogens in Mutton.Current microbiology · 2025Article
- The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish.Foods (Basel, Switzerland) · 2025Article
- Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives.Foods (Basel, Switzerland) · 2025Article
- Analysis of metagenomic data.Nature reviews. Methods primers · 2025Article
- Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat.Journal of advanced veterinary and animal research · 2024Article
- Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control.Foods (Basel, Switzerland) · 2024Review
- Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions.Foods (Basel, Switzerland) · 2024Review
- Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage.Foods (Basel, Switzerland) · 2024Article
- Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage.Foods (Basel, Switzerland) · 2024Article
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science.Foods (Basel, Switzerland) · 2023Review
- Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage.Foods (Basel, Switzerland) · 2023Article
- Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production.Food science of animal resources · 2023Article
- Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), -1.5°C (supercooling), -4°C (superchilling) and -9°C (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R
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Registered trials
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