Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitar...

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Bibliographic Details
Main Authors: Norma Angélica Santiesteban-López, Julián Andrés Gómez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, José M. Lorenzo, María Elena Sosa-Morales, Rubén Domínguez
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
pathogenic microorganisms
food safety
healthy meat
functional food
natural additives
natural preservatives
Online Access:https://www.mdpi.com/2304-8158/11/17/2613

Internet

https://www.mdpi.com/2304-8158/11/17/2613

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