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Updated: May 13, 2025

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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不同保存技术对冷藏储存下肉牛肉微生物和物理化学质量特征的影响

Yiling Pan1,2, Xiangnan Xue1,2, Ying Wang1,2

  • 1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.

Foods (Basel, Switzerland)
|April 16, 2025
PubMed
概括

胡精油包装通过抑制微生物生长,脂质氧化和蛋白质降解,延长保质期,显著提高牛肉质量. 真空包装还可以在冷藏期间保持肉质的好处.

关键词:
生物原氨基胺的生物原氨基胺.微生物生长的微生物生长.核酸的催化作用 核酸的催化作用胡精油 胡精油 胡精油有的牛肉.

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相关概念视频

Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
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