The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the she...

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Bibliographic Details
Main Authors: Volodymyr Vovkotrub, Olga Iakubchak, Leonid Horalskyi, Nataliia Vovkotrub, Larysa Shevchenko, Nataliia Shynkaruk, Tatyana Rozbytska, Yuliia Slyva, Olga Tupitska, Oksana Shtonda
Format: Article
Language:English
Published: HACCP Consulting 2023-09-01
Series:Potravinarstvo
Subjects:
pork meat
storage
lactic-acid bacteria
his structure
neck muscles
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1905

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1905

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