The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C).

Foods · 2025 · PMC12071899 · PMID 40361734

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highly significantno p-value reported

Spearman correlation analysis revealed that Pseudomonas exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness ( p < 0.01), which is crucial in the degradation of meat quality.

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