Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate against the Major Spoilage Bacteria of Fresh Chilled Meat

To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we studi...

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Bibliographic Details
Main Author: CHEN Qianru, ZHOU Yanfang, ZHAO Namula, ZHANG Jingjing, DONG Tungalag
Format: Article
Language:English
Published: China Food Publishing Company 2023-04-01
Series:Shipin Kexue
Subjects:
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-009.pdf