Biopreservation of Ground Beef Patties Using Lactic Acid: A Sustainable Alternative to Synthetic Additives
The use of synthetic chemicals in meat products has raised consumer health concerns, driving increased interest in natural preservatives. This study evaluated the effectiveness of lactic acid (LA) as a natural preservative in raw beef patties, comparing it to sodium metabisulphite (SMB; 450 ppm) and...
Gardado en:
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Acceso en liña: | http://dx.doi.org/10.1155/ijfo/9930525 |
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