Research Progress on Bacteria-Reducing Pretreatment Technology of Meat
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of dete...
| Published in: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-07-01
|
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/15/2361 |