Abstract
The aim of this study was to investigate the shelf-life and microbial community dynamics of super-chilled vacuum-packaged beef striploins imported from Australia to China after approximately five weeks of shipping time and an additional 15 weeks of storage at −1 °C ± 0.5 °C. Data analysis using a mixed model (REML) with time as the fixed effect and portion as a random effect, showed that the only beef quality trait that changed during storage was total volatile basic nitrogen (TVBN; P
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Chen, X., Zhang, Y., Yang, X., Hopkins, D. L., Zhu, L., Dong, P., … Luo, X. (2019). Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. Food Research International, 120, 784–792. https://doi.org/10.1016/j.foodres.2018.11.039
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