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Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets

One-third of the world’s food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where mi...

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Detalles Bibliográficos
Autores principales:	Damdam, Asrar Nabil, Alzahrani, Ashwaq, Salah, Lama, Salama, Kahled Nabil
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914655/ https://www.ncbi.nlm.nih.gov/pubmed/36766135 http://dx.doi.org/10.3390/foods12030606

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