Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy
Su Wang, Debao Wang, Xiangyuan Wen, Yuqian Xu, Dongmei Leng, Qing‐Feng Yang, Chengli Hou, Xin Li, Dequan Zhang
Topics & Concepts
Food spoilageMeat spoilageLactobacillus sakeiAntimicrobialChemistryFood scienceMembrane permeabilityMembraneBacteriaMicroorganismBiophysicsMicrobiologyShelf lifeElectric fieldBiologyMicroscopyCell membraneMicrobial Inactivation MethodsAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality