Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displa...
Main Authors: | Ahmed Medhat Elbanna, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman, Khalid Ibrahim Sallam |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-11-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/23/4283 |
Similar Items
-
Incidence of Some Foodborne Pathogens in Retailed Beef Luncheon and Kofta at El-Gharbia Governorate, Egypt
by: Zakaria H. Elbayoumi, et al.
Published: (2023-07-01) -
The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage
by: Kazem Alirezalu, et al.
Published: (2020-06-01) -
Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality
by: Wanyu Qin, et al.
Published: (2022-08-01) -
Semidry acid hydrolysis of cellulose sustained by autoclaving for production of reducing sugars for bacterial biohydrogen generation from various cellulose feedstock
by: Fatthy Mohamed Morsy, et al.
Published: (2021-04-01) -
Effect of Growth Stage on Nutrition, Fermentation Quality, and Microbial Community of Semidry Silage from Forage Soybean
by: Kexin Wang, et al.
Published: (2024-03-01)