ArticleFoods (Basel, Switzerland)2022
Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat.
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 18 papers.
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Who cites it
18 citing papers in PubMed.
- Effects of Celery, Rosehip, and Blackcurrant Powders on Quality Attributes of Salted and Unsalted Sous-Vide Pheasant Meat During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Inhibition of ascorbic acid on Pseudomonas bubulae under super-chilled storage.World journal of microbiology & biotechnology · 2026Article
- Physicochemical and microbial changes in Raw beef meat induced by radiation.Food science of animal resources · 2026Article
- Preliminary Descriptive Study on the Conservation of Human Sweat Odor: Impact of Storage Temperature and Duration on the Stability of Volatile Organic Compounds in Sorbent Samples.International journal of analytical chemistry · 2026Article
- Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage.Animal bioscience · 2025Article
- The Impact of Fluid Flow on Microbial Growth and Distribution in Food Processing Systems.Foods (Basel, Switzerland) · 2025Review
- Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.Food chemistry: X · 2024Article
- Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control.Foods (Basel, Switzerland) · 2024Review
- Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C).Foods (Basel, Switzerland) · 2024Article
- Development of a Freshness Indicator for Assessing the Quality of Packaged Pork Products during Refrigerated Storage.Foods (Basel, Switzerland) · 2024Article
- Volatile Compound Markers in Beef Irradiated with Accelerated Electrons.Molecules (Basel, Switzerland) · 2024Article
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China.Foods (Basel, Switzerland) · 2023Article
- Article
- Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
- Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins.Foods (Basel, Switzerland) · 2023Article
- Microbial diversity of meat products under spoilage and its controlling approaches.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, -2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at -2 °C and 4 °C, with
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