Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

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• 作者：Xiaojing Tian ; Wei Wu ; Qianqian Yu ; Man Hou ; Fang Gao ; Xingmin Li ; Ruitong Dai ; ^{dairuitong@hotmail.com}
• 关键词：Pork ; Bacterial diversity ; Ohmic cooking ; Water bath cooking ; Refrigerated storage ; Amplicon sequencing
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：97-104
• 全文大小：804 K
• 卷排序：123

文摘

The bacterial diversity was more complex in LTOH-cooked meat. Bacillus, etc. were the dominant genera in the first two weeks for both treatments. Carnobacterium was the main genus by the end of storage for both cooking methods. Electric current of LTOH cooking may exert some effect on inactivation of bacteria. LTOH cooking could be used effectively for meat sterilization.