Modeling and Optimization of <i>Lactobacillus sakei</i> Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef
Meat from culled cows is characterized by increased toughness and limited processing suitability, yet the combined effects of microbial cultures and mechanical processing have not been sufficiently studied. The aim of this study was to evaluate the effect of <i>Lactobacillus sakei</i> (SafePro B-2,...
Uloženo v:
| Hlavní autoři: | , , , , , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2026-06-01
|
| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/15/12/2063 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|