Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures

Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially b...

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Detalles Bibliográficos
Autores principales: Zawani, Che Jaafar, Nor-Khaizura, Mahmud Ab Rashid, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Nirmal, Nilesh Prakash
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778215/
https://www.ncbi.nlm.nih.gov/pubmed/36553712
http://dx.doi.org/10.3390/foods11243971

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778215/
https://www.ncbi.nlm.nih.gov/pubmed/36553712
http://dx.doi.org/10.3390/foods11243971

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