Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes i...

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Detalles Bibliográficos
Autores principales: Sheng, Xiaowei, Shu, Dengqun, Tang, Xiajun, Zang, Yitian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189622/
https://www.ncbi.nlm.nih.gov/pubmed/30349688
http://dx.doi.org/10.1002/fsn3.779

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189622/
https://www.ncbi.nlm.nih.gov/pubmed/30349688
http://dx.doi.org/10.1002/fsn3.779

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