Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives

Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives

The quality modification of chilled, raw conditioned mutton (RCM) after storage significantly impacts consumer preferences, making shelf-life extension and quality preservation crucial. This study evaluated the effects of sodium diacetate (SDA), sodium dehydroacetate (DHA-S), ε-polylysine hydrochlor...

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Bibliographic Details
Main Authors: Jiying Qiu, Junhua Wang, Shuangzhi Zhao, Yang Li, Jinyu Yang, Xingwang Zhang, Liang Wang, Xiaoxiao Jiang, Xiangyan Chen, Leilei Chen, Qingxin Zhou
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
meat preparation
bacterial community diversity
spoilage bacteria
<i>Serratia liquefaciens</i>
ε-polylysine hydrochloride
sodium diacetate
Online Access:https://www.mdpi.com/2304-8158/14/9/1579
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