Additional file 8 of In-depth characterization of food and environmental microbiomes across different meat processing plants

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.