ArticleFoods (Basel, Switzerland)2022
Characterization of Quality Properties in Spoiled Mianning Ham.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes.Frontiers in microbiology · 2025Article
- Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham.Foods (Basel, Switzerland) · 2024Article
- Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham.Frontiers in nutrition · 2024Article
- Green Processing Technology of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
- Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages.Food chemistry: X · 2023Article
- Effect of ultrasonic treatment on the quality of Mianning ham.Frontiers in nutrition · 2023Article
- Microbial diversity of meat products under spoilage and its controlling approaches.Frontiers in nutrition · 2022Review
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources of odor, and associated microorganisms that cause spoilage of Mianning ham. High-throughput sequencing and solid-phase microextraction-gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties, microbial community structure, and volatile compounds of spoiled Mianning ham and to compare it with normal Mianning ham. The results showed that spoiled ham typically had higher moisture content, water activity (a
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.