Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality.
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DOI: 10.1016/j.meatsci.2020.108308
Abstract: This study aimed to test the effect of UV-C light (0.01-0.64 J/cm2) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color… read more here.
Keywords: brazilian dry; sliced brazilian; typhimurium; acid combined ... See more keywords