Additional file 8 of In-depth characterization of food and environmental microbiomes across different meat processing plants
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Supplementary Material 8: Supplementary Table 1. Number of samples taken from different meat facilities, producing cured meat, dry-aged meat, fermented sausages and fresh meat products, respectively.* Raw material refers to the meat without any processing, apart from cutting; meat batter refers to the batter of minced meat with the rest of the ingredients added and mixed together before stuffing; meat before ripening/processing refers to the sausages after stuffing and before ripening; final product refers to the product once ready to be commercialized. ** Sausages kept in refrigeration chambers for < 1 week.
提供机构：
Cobo-Díaz, José F.; Alvarez-Ordóñez, Avelino; López, Mercedes; Barcenilla, Coral; Prieto, Miguel; Pinto, Federica; De Filippis, Francesca; Puente, Alba; Segata, Nicola; Ercolini, Danilo; Carlino, Niccolò; Valentino, Vincenzo
创建时间：
2024-10-16
