Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Slim Smaoui, Noemí Echegaray, Manoj Kumar, Moufida Chaari, Teresa D’Amore, Mohammad Ali Shariati, Максим Ребезов, José M. Lorenzo
Topics & Concepts
BacteriocinPreservativeLactic acidFood spoilageFood scienceAntimicrobialFood PreservativesBacteriaFood preservationFood microbiologyFermentationMeat packing industryStarterChemistryBiotechnologyBiologyMicrobiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityIdentification and Quantification in Food