Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef-Reference-Cited by-同舟云学术

Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef

Published:2020-06-22 Issue:7 Volume:85 Page:2153-2163
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gedarawatte Shamika T. G.¹,Ravensdale Joshua T.¹^ORCID,Johns Michael L.²^ORCID,Azizi Azlinda²,Al‐Salami Hani³,Dykes Gary A.¹^ORCID,Coorey Ranil⁴^ORCID

Affiliation:

1. School of Public Health, Faculty of Health SciencesCurtin Univ. Bentley Western Australia 6102 Australia

2. Dept. of Chemical Engineering, School of EngineeringUniv. of Western Australia Crawley Western Australia 6009 Australia

3. Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Inst., Biosciences Research Precinct, School of Pharmacy and Biomedical SciencesCurtin Univ. Bentley Western Australia 6102 Australia

4. School of Molecular and Life Sciences, Faculty of Science and EngineeringCurtin Univ. Bentley Western Australia 6102 Australia

Funder

Australian Meat Processor Corporation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15178

Reference62 articles.

1. APPLICATION OF BACTERIAL CELLULOSE CONSERVATION OF MINIMALLY PROCESSED FRUITS

2. Effect of a Gelatin Coating on the Shelf Life of Fresh Meat