Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination
Author:
Affiliation:
1. School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
Funder
National Natural Science Foundation of China
Major Science and Technology Special Project of Henan province
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1625918
Reference43 articles.
1. The impacts of information about the risks and benefits of pork consumption on Chinese consumers’ perceptions towards, and intention to eat, pork
2. Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing, China
3. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days
4. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef
5. Predicting shelf-life of chilled pork sold in China
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