Data on Food Properties Described by Researchers at Shenyang Normal University (Spoilage-related bacterial diversity of vacuum-packed plant-based meat as affected by essential oil and preservative).

Předmět:	BACTERIAL diversity ESSENTIAL oils RESEARCH personnel MEAT preservation MEAT industry BOTANICAL gardens
Zdroj:	Food Weekly News; 12/14/2023, p70-70, 1p
Abstrakt:	Researchers at Shenyang Normal University in China have conducted a study on the spoilage-related bacterial diversity of vacuum-packed plant-based meat. The study found that the main cause of food spoilage is microorganism growth, and the dominant flora in vacuum-packed plant-based meat was Enterococcus. However, treatment with a composite essential oil or composite preservative not only prolonged the shelf life of the meat but also modified the spoilage bacterial flora. The research aims to provide practical support for the development of the plant-based meat preservation industry. [Extracted from the article]
Databáze:	Complementary Index
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