PRJNA723050
Evaluation of Microbial Community Dynamics Impacting The Shelf-Life of Processed Meats(Study 4)
Study 4 aimed to identify differences in the microbial community composition between franks smoked with natural hardwood smoke, dipped in liquid smoke, or unsmoked. Minimal bacterial growth was observed in all three treatments throughout 14 weeks of refrigerated storage, and there wereminuscule differences in their bacterial community composition.