ENAGenomicsTEAGASC FOOD RESEARCH CENTREhttps://www.ebi.ac.uk/ena/browser/view/PRJEB41214This project use next generation sequencing technology to support meat safety and extend the shelf life of meat products. The hygiene status of animals and interventions used to increase product shelf life impacts on the microbial community profile.To investigate bacterial microbiota during production, a 16S rDNA metagenomic approach is used to monitor the microbial community alterations of beef from animals from slaughter through to retail, and assessing the correlation with spoilage.ENAfalseMuScLEUtilisation of next generation sequencing technology to support meat safety and shelf life extension2020-11-102021-01-10PRJEB41214