Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short- and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical feature...

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Detalles Bibliográficos
Autores principales: Botta, C., Coisson, J. D., Ferrocino, I., Colasanto, A., Pessione, A., Cocolin, L., Arlorio, M., Rantsiou, K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8597643/
https://www.ncbi.nlm.nih.gov/pubmed/34787437
http://dx.doi.org/10.1128/Spectrum.01751-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8597643/
https://www.ncbi.nlm.nih.gov/pubmed/34787437
http://dx.doi.org/10.1128/Spectrum.01751-21

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