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

Foods · 2025 · PMC12249448 · PMID 40647088

Europe PMC DOI

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an increasing trendno p-value reported

According to Parra et al.’s study, the TBARS value of Iberian ham in different packaging methods showed an increasing trend during storage.

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highly significantno p-value reported

Notably, Tetragenococcus showed a highly significant positive correlation with 1-hexanol and 2,3,5-trimethylpyrazine, while Carnobacterium was strongly positively correlated with butanol, butyric acid, and isobutyric acid.

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