Effects of Camu-Camu <i>(Myrciaria dubia</i>) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and <i>Salmonella enterica</i> Subsp. <i>enterica</i> Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

Effects of Camu-Camu <i>(Myrciaria dubia</i>) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and <i>Salmonella enterica</i> Subsp. <i>enterica</i> Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of <i>S. enterica</i> ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacter...

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Bibliographic Details
Main Authors: Jorge Luiz da Silva, Vasco Cadavez, José M. Lorenzo, Eduardo Eustáquio de Souza Figueiredo, Ursula Gonzales-Barron
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Agriculture
Subjects:
camu-camu powder
meat
pH
<i>S. enterica</i> ser. Typhimurium
spoilage bacteria
TBARS
Online Access:https://www.mdpi.com/2077-0472/11/3/252

Internet

https://www.mdpi.com/2077-0472/11/3/252

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