bacterity diversity in pasteurized vacuum sliced hams
We aimed to adopt an extensive sampling strategy and sturdy statistical analysis to capture the overwhelming bacterial variability. Vacuum packaged cured hams from four well-known producers in China were collected and analyzed, exhibiting various characteristics with regard to raw materials, processing steps, and additives used, such as spices. The microbiota was monitored throughout the refrigerated shelf-life of the hams by high-throughput sequencing (HTS) based on 16S rRNA gene profiling. ,