The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend the shelf life of fresh buffalo meat steak and bo...

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Detalles Bibliográficos
Autores principales: Sayed-Ahmed, Eman T. Abou, Salah, Karima Bel Hadj, El-Mekkawy, Rasha M., Rabie, Nourhan A., Ashkan, Mada F., Alamoudi, Soha A., Alruhaili, Mohammed H., Al Jaouni, Soad K., Almuhayawi, Mohammed S., Selim, Samy, Saad, Ahmed M., Namir, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371118/
https://www.ncbi.nlm.nih.gov/pubmed/35956703
http://dx.doi.org/10.3390/polym14153188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371118/
https://www.ncbi.nlm.nih.gov/pubmed/35956703
http://dx.doi.org/10.3390/polym14153188

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