The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres

The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres

The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O<sub>2</sub>:CO<sub>2</sub>:N&...

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Bibliographic Details
Main Authors: Renata Cegielska-Radziejewska, Tomasz Szablewski, Elżbieta Radziejewska-Kubzdela, Łukasz Tomczyk, Agata Biadała, Grzegorz Leśnierowski
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Coatings
Subjects:
lysozyme
packaging
modification
bacteriostatic activity
meat
Online Access:https://www.mdpi.com/2079-6412/11/5/488

Internet

https://www.mdpi.com/2079-6412/11/5/488

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