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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

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