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Spoilage mechanism, odor characteristics, and preservation status of sauce-braised meat products

Sauce-braised meat products are favored by consumers for their unique flavor and texture; however, they are prone to microbial contamination, leading to a reduced shelf life and potential food safety concerns. This paper introduces the production process of sauce-braised meat products and reviews th...

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Principais autores: Yongzhan Wang, Lu Feng, Qingyuan Cai, Liting Zeng, Yucong Li, Xinyi Song, Wenhao Gao, Xueqing Li, Aojing Lü, Ruiling Dong, Jun Qi, Guoyuan Xiong, Chunhui Zhang
Formato: Artigo
Idioma:Inglês
Publicado em: Tsinghua University Press 2025-03-01
coleção:Food Science of Animal Products
Assuntos:
sauce-braised meat products
microorganisms
spoilage mechanism
preservation status
Acesso em linha:https://www.sciopen.com/article/10.26599/FSAP.2026.9240145
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