Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitar...

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Detalles Bibliográficos
Autores principales: Santiesteban-López, Norma Angélica, Gómez-Salazar, Julián Andrés, Santos, Eva M., Campagnol, Paulo C. B., Teixeira, Alfredo, Lorenzo, José M., Sosa-Morales, María Elena, Domínguez, Rubén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455744/
https://www.ncbi.nlm.nih.gov/pubmed/36076798
http://dx.doi.org/10.3390/foods11172613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455744/
https://www.ncbi.nlm.nih.gov/pubmed/36076798
http://dx.doi.org/10.3390/foods11172613

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