The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis

The bacterial succession, physicochemical properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20 °C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Additionally, the physicochemical properties changed significantly, which was shown...