Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review
María Fernanda González-Osuna,
Ariadna Thalía Bernal-Mercado,
Francisco Javier Wong-Corral
et al.
Abstract:Meat is highly perishable due to its composition and susceptibility to microbial growth and enzymatic degradation. Preservation methods are necessary to extend its shelf life, allowing for longer storage, transportation, and distribution without compromising quality or safety. With increasing consumer demand for natural, minimally processed foods and concerns about synthetic additives, there is a growing need for preservation alternatives, including packaging, which align with these preferences. Natural preser… Show more
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