Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham

Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham

This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (<i>a*</i> value), while modified atmosphere packaging i...

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Bibliographic Details
Main Authors: Lin Chen, Mengdie Li, Yiting Song, Wei Wang, Jiamin Zhang, Ting Bai, Ling Gan, Congxia Tang, Lili Ji
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
Mianning ham
packing method
physical and chemical properties
volatile flavor compounds
microbial diversity
Online Access:https://www.mdpi.com/2304-8158/14/13/2336
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