Application of biopreservatives in meat preservation: a review-Reference-Cited by-同舟云学术

Application of biopreservatives in meat preservation: a review

Published:2021-08-25 Issue:12 Volume:56 Page:6124-6141
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ren Baojing¹²³,Wu Wei⁴,Soladoye Olugbenga P.⁵,Bak Kathrine H.⁶^ORCID,Fu Yu¹²^ORCID,Zhang Yuhao¹²^ORCID

Affiliation:

1. College of Food Science Southwest University Chongqing 400715 China

2. National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China

3. Westa College Southwest University Chongqing 400715 China

4. College of Animal Science and Technology Southwest University Chongqing 400715 China

5. Agriculture and Agri‐Food Canada Government of Canada Lacombe Research and Development Centre 6000 C&E Trail Lacombe AB T4L 1W1 Canada

6. Institute of Food Safety, Food Technology and Veterinary Public Health University of Veterinary Medicine, Vienna Veterinärplatz 1 Vienna 1210 Austria

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15307

Reference113 articles.

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2. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

3. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life

4. Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese

5. Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control

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