Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage

Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage

This study investigates the effects of different preservation methods—tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)—on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited...

Full description

Saved in:
Bibliographic Details
Main Authors: Yiling Pan, Xiangnan Xue, Ying Wang, Jinpeng Wang, Wendi Teng, Jinxuan Cao, Yuemei Zhang
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
sauced beef
pepper essential oil
microbial growth
nucleotides catabolism
biogenic amines
Online Access:https://www.mdpi.com/2304-8158/14/7/1175
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/7/1175

Similar Items