Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

SIMPLE SUMMARY: Meat consumption is on the rise, including poultry meat. With the storage of meat and the progressing process of food spoilage, the content of biogenic amines increases. Methods to prevent the formation of amines include: starter cultures, packaging methods, high hydrostatic pressure...

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Detalles Bibliográficos
Autores principales: Wójcik, Wojciech, Łukasiewicz-Mierzejewska, Monika, Damaziak, Krzysztof, Bień, Damian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9219487/
https://www.ncbi.nlm.nih.gov/pubmed/35739911
http://dx.doi.org/10.3390/ani12121577

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9219487/
https://www.ncbi.nlm.nih.gov/pubmed/35739911
http://dx.doi.org/10.3390/ani12121577

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