Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. Th...

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Bibliographic Details
Main Authors: Araceli Ulloa-Saavedra, Claudia García-Betanzos, María Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira, Benjamín Velasco-Bejarano
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
lipid oxidation
shelf life
antimicrobial effect
natural additives
nanosystem
Online Access:https://www.mdpi.com/2304-8158/11/14/2150

Internet

https://www.mdpi.com/2304-8158/11/14/2150

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