Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens
Sign Up to like & getrecommendations! Published in 2024 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-024-03557-z
Abstract: Ensuring the safety and longevity of food products is a major priority in the meat industry. This paper focused on assessing the soybean-glycinin (SBG) impact on the quality and shelf-life of beef Musculus longissimus thoracis… read more here.
Keywords: shelf life; fortification; soybean glycinin; ltl steaks ... See more keywords