Effect of plasma-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics
Hag Ju Lee, Dong-Gyun Yim, Cheorun Jo
Topics & Concepts
LoinFood scienceChemistryAcetic acidLipid oxidationTasteListeria monocytogenesUmamiSalmonellaOrganic acidLactic acidEscherichia coliPalatabilityShelf lifeBiochemistryBacteriaAntioxidantBiologyGeneGeneticsMeat and Animal Product QualityPlasma Applications and DiagnosticsAdvanced Chemical Sensor Technologies