Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacterioc...

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Detalles Bibliográficos
Autores principales: Roobab, Ume, Chacha, James S., Abida, Afeera, Rashid, Sidra, Muhammad Madni, Ghulam, Lorenzo, Jose Manuel, Zeng, Xin-An, Aadil, Rana Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330470/
https://www.ncbi.nlm.nih.gov/pubmed/35892759
http://dx.doi.org/10.3390/foods11152173

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330470/
https://www.ncbi.nlm.nih.gov/pubmed/35892759
http://dx.doi.org/10.3390/foods11152173

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