Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork-Reference-Cited by-同舟云学术

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Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

Published:2020-05-20 Issue:7 Volume:8 Page:3110-3118
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Chen¹^ORCID,Han Yuhang¹,Fan Sanhong¹^ORCID,Ma Lizhen²,Zhang Yi³,Simpson Benjamin Kofi³

Affiliation:

1. School of Life Science Shanxi University Taiyuan China

2. Department of Food Science Tianjin Agricultural University Tianjin China

3. Department of Food Science and Agricultural Chemistry McGill University (Macdonald Campus) Ste‐Anne‐de‐Bellevue QC Canada

Funder

Science and Technology Committee of Shanxi Province

University Science and Technology Innovation of Shanxi Province

Natural Sciences Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1535

Reference44 articles.

1. Food Additives: Natural Preservatives

2. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

3. Comparison of shelf life of vacuum-packed pork and beef

4. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

5. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat

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1. Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering;Food Control;2024-08

2. Activity and safety evaluation of natural preservatives;Food Research International;2024-08

3. Microbial Inactivation Property of Pulsed Corona Discharge Plasma and Its Effect on Chilled Pork Preservation;Foodborne Pathogens and Disease;2022-02-01

4. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products;Current Opinion in Food Science;2021-02

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