Article

Reducing Meat Perishability through Pullulan Active Packaging

2020-10-01

Abstract excerpt

The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including c...

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Literature Corpus work: bda85844-8705-552a-b17b-33b3cebcee16
DOI: 10.1155/2020/8880977

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