Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures
Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially b...
Saved in:
Main Author: | |
---|---|
Other Authors: | |
Format: | Article |
Published: |
2023
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/84762 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |