Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Zhu, Yiqun; Gu, Mengqing; Su, Yuhan; Li, Zhe; Xiao, Zhigang; Lu, Fei; Han, Chunyang

doi:10.1016/j.meatsci.2024.109481

Meat Science

2024

DOI: 10.1016/j.meatsci.2024.109481

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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Yiqun Zhu,

Mengqing Gu,

Yuhan Su

et al.

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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Cited by 5 publications

References 104 publications

Janus nanoparticles synthesized from hydrophobic carbon dots and carboxymethyl cellulose: Novel antimicrobial additives for fresh food applications

Janus nanoparticles synthesized from hydrophobic carbon dots and carboxymethyl cellulose: Novel antimicrobial additives for fresh food applications

Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

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