Organic Acids and Meat Preservation: A Review

Autor: Maria M. Theron, J.F.R. Lues
Rok vydání: 2007
Předmět:
Zdroj: Food Reviews International. 23:141-158
ISSN: 1525-6103
8755-9129
DOI: 10.1080/87559120701224964
Popis: Despite the application of various preservation methods, many problems are still encountered as a result of food spoilage and food poisoning. There is increasing demand for foods produced with milder treatments, and the movement towards more natural and even certified organic foods has been the fastest growing sector of the food industry over the last decade. The interest in bio-preservation of food systems has necessitated the development of new natural antimicrobial compounds from different origins, and in response to modern consumer trends and food legislation, the food industry is faced with serious challenges. Both conventional and organic modes of production are at risk of contamination, but it is possible that organic food might present a bigger problem. Organic acids have been of considerable value as food preservatives since they are also food ingredients and often naturally produced by microorganisms. However, limited data on their effects in commercial practice are available, and despite regula...
Databáze: OpenAIRE
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