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Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions
https://oacis.repo.nii.ac.jp/records/2532
https://oacis.repo.nii.ac.jp/records/253248627238-b1ef-4a2a-9d57-776f56be1738
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-09-26 | |||||
タイトル | ||||||
タイトル | Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Japanese black beef, Chilled, Long-term preservation, Maritime shipping, Shelf life, Spoilage | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Nakamura, Ayaka
× Nakamura, Ayaka× Takahashi, Hajime× Otomo, Kota× Mizuno, Yuri× Kuda, Takashi× Kimura, Bon× Koike, Fumiaki× Kobayashi, Mitsushi |
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書誌情報 |
Food Microbiology 巻 100, p. 103849, 発行日 2021-12 |
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抄録 | ||||||
内容記述 | In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated. Three Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions. The initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C. Under aerobic storage conditions, the bacterial count increased to 8.0 log CFU/g or higher, which is a measure of putrefaction, at 6–9 weeks. Under anaerobic storage conditions, the bacterial counts of carcasses A and C reached 3.5–6.5 log CFU/g, but carcass B showed no bacterial growth during the 15-week storage period. The predominant group was Pseudomonas spp. under aerobic conditions and Serratia spp. under anaerobic conditions. To the best of our knowledge, there is no previous study investigating the transition of microbiota when Japanese Black beef is stored at low temperatures for a long period of time, and the results of this study are considered very important findings for the expansion of international trade of Japanese Beef in the future. |
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内容記述 | ||||||
内容記述 | 公開予定日:2022-06-19 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0740-0020 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.fm.2021.103849 | |||||
権利 | ||||||
権利情報 | (c) 2021 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.fm.2021.103849 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/pii/S0740002021001143 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-06-19) | |||||
情報源 | ||||||
関連識別子 | Elsevier B. V. | |||||
関連名称 | Elsevier B. V. | |||||
出版者 | ||||||
出版者 | Elsevier B. V. |