Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation

Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any...

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Detalles Bibliográficos
Autores principales: Savini, Federica, Giacometti, Federica, Cuomo, Sean Alberto, Tomasello, Federico, Mekonnen, Yitagele Terefe, Troja, Fulvia, Indio, Valentina, Tassinari, Marco, De Cesare, Alessandra, Serraino, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563023/
https://www.ncbi.nlm.nih.gov/pubmed/37822575
http://dx.doi.org/10.4081/ijfs.2023.11109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563023/
https://www.ncbi.nlm.nih.gov/pubmed/37822575
http://dx.doi.org/10.4081/ijfs.2023.11109

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