{"id":"W2137664020","doi":"10.3844/ajabssp.2011.486.510","title":"Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review","year":2011,"lang":"en","type":"review","venue":"American Journal of Agricultural and Biological Sciences","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":526,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food spoilage; Meat spoilage; Food science; Shelf life; Flavor; Salting; Meat packing industry; Tenderness; Bacterial growth; Biology; Chemistry; Bacteria","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1633418790129634,"score_gpt":0.33678925140468,"score_spread":0.1734473723917166,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}