Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms...

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Bibliographic Details
Main Authors:	Zahra Pilevar, Khadijeh Abhari, Hasan Tahmasebi, Samira Beikzadeh, Roya Afshari, Soheil Eskandari, Mohammad Jafar Ahmadi Bozorg, Hedayat Hosseini
Format:	Article
Language:	English
Published:	Editora da Universidade Estadual de Maringá (Eduem) 2022-05-01
Series:	Acta Scientiarum: Animal Sciences
Subjects:	Lysozyme; product; meat; natural antimicrobial.
Online Access:	https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/55262

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