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Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product.… Click to show full abstract
Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the spraying method could be successful in directly applying antimicrobials to food products.
Keywords:
dipping spraying;
application nisin;
pork meat;
spraying methods
Journal Title: Brazilian Journal of Microbiology
Year Published: 2019
Link to full text (if available)
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Journal Title: Brazilian Journal of Microbiology
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!