Optimizing Japanese bamboo leaf pulp treatment of fresh beef
This study evaluated the preservative potential of Japanese bamboo leaf (Dracaena surculosa Lindl.) pulp to extend the refrigerated shelf life of beef. Beef cubes were soaked in aqueous pulp at 50 % and 75 % (w/w) for 1, 2, or 3 hours, then stored at 5 °C and tested on days 0, 5, and 10. A test for...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The V.M. Gorbatov All-Russian Meat Research Institute
2026-07-01
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| Col·lecció: | Теория и практика переработки мяса |
| Matèries: | |
| Accés en línia: | https://www.meatjournal.ru/jour/article/view/596 |
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