ReviewFrontiers in nutrition2022
Microbial diversity of meat products under spoilage and its controlling approaches.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
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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
28 citing papers in PubMed.
- Meat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration.Food science & nutrition · 2026Review
- Chitosan-Based Active Films Enriched with Thyme Essential Oil for Extending the Shelf Life of Refrigerated Chicken Meat.Foods (Basel, Switzerland) · 2026Article
- Impact of electron-beam dose on microbial diversity and succession dynamics of refrigerated poultry meat during extended storage.Poultry science · 2026Article
- Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.Food chemistry: X · 2026Article
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Integrated MALDI-TOF MS, Microbiological, Physicochemical and Sensory Assessment of Spoilage in Vacuum-Packaged Chicken Breast During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- A postbiotic-aerated water strategy for controlling Salmonella Enteritidis on chicken skin during chilling and refrigerated storage.Poultry science · 2026Article
- Rational Design and Virtual Screening of Antimicrobial Terpene-Based Leads fromFoods (Basel, Switzerland) · 2026Article
- Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions.Food science & nutrition · 2026Article
- Prevalence, Molecular Profile and Antibiotic Resistance of Listeria Species in Retail Beef Products in North-West Province, South Africa: A Cross-Sectional Analysis.Veterinary medicine and science · 2025Article
- Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Harnessing Pelargonium Odoratissimum Extracts for Sustainable Ground Meat Preservation.Journal of food science · 2025Article
- Enhancing Chicken Fillets' Shelf Life: Synergistic Effect of Whey Protein Isolate andFood science & nutrition · 2025Article
- Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.Foods (Basel, Switzerland) · 2025Article
- Data Fusion of Electronic Nose and Multispectral Imaging for Meat Spoilage Detection Using Machine Learning Techniques.Sensors (Basel, Switzerland) · 2025Article
- Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat.Foods (Basel, Switzerland) · 2025Article
- Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition.Foods (Basel, Switzerland) · 2025Article
- Article
- Deep Learning-Based Automated Cell Detection-Facilitated Meat Quality Evaluation.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses.
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