Principles and Applications of Non-Thermal Technologies for Meat
Decontamination
Yewon Lee,
Yohan Yoon
Abstract:Meat contains high-value protein compounds that might degrade as a result of
oxidation and microbial contamination. Additionally, various pathogenic and
spoilage microorganisms can grow in meat. Moreover, contamination with
pathogenic microorganisms above the infectious dose has caused foodborne illness
outbreaks. To decrease the microbial population, traditional meat preservation
methods such as thermal treatment and chemical disinfectants are used, but it
may have limitations for the maintenance of meat qual… Show more
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